15 artichoke hearts, cleaned and cut into quarters
1/2 lemons
1 tablespoon capers
5 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic
3 tablespoons parsley
1 1/2 cups chicken broth
1/2 teaspoons lime zest
1 lemon , juice and zest
leaves basil, mint leaves
Preparation
25 mins
0 mins
Low
In a hot skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions until softened and browned, about 5-6 minutes.
Add the garlic, parsley, and artichokes cut into quarters. Cook, stirring continuously and adding a little more oil if necessary, until browned, about 10 minutes. Season with salt and pepper.
Add 2 tablespoons of olive oil, 1 cup of chicken broth, the drained capers, lemon zest, and basil.
Increase the heat to high and bring to a boil. Reduce the heat to medium and cook uncovered for 20 minutes. More chicken broth can be added if necessary.
Serve on a plate and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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