Low Fat Marinated Artichokes
Transform your next meal into a culinary masterpiece with this recipe for **Low Fat Marinated Artichokes**—a light and flavorful appetizer that’s as nutritious as it is delicious. Fresh artichokes are tenderized in a quick boil and infused with a tangy, herbaceous marinade featuring garlic, red wine vinegar, vegetable broth, oregano, and basil. This low-fat preparation ensures guilt-free indulgence while showcasing the natural, earthy flavors of the artichokes. Perfect for meal prepping or entertaining, these marinated artichokes can be served solo as a vibrant appetizer, added to salads for extra zest, or incorporated into pasta dishes for a gourmet touch. Ready in under an hour, it’s an effortless dish with bold Mediterranean flair!
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Recipe Information
Ingredients
- 4 medium fresh artichokes
- 2 lemons
- 4 cups water
- 3 garlic cloves
- 1 cup red wine vinegar
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the artichokes. Trim the stem off each artichoke, leaving about 1 inch of the stem attached. Remove the tough outer leaves until you reach the more tender yellow-green layers. Slice off the top quarter of each artichoke and use a spoon to scoop out the fuzzy choke inside.
Cut each artichoke in half lengthwise and immediately rub the cut sides with a lemon half to prevent browning. Squeeze the juice from the lemons into a large bowl of water and add the squeezed lemon halves to the water.
In a large pot, bring 4 cups of water to a boil. Add the prepared artichoke halves and cook for 15 minutes or until tender. Drain the artichokes and let them cool slightly.
While the artichokes are cooling, prepare the marinade. Mince the garlic cloves. In a mixing bowl, combine minced garlic, red wine vinegar, vegetable broth, dried oregano, dried basil, salt, and black pepper. Whisk together until well combined.
Place the cooled artichoke halves in a shallow dish or container. Pour the marinade over the artichokes, ensuring they are well coated. Cover the container and refrigerate for at least 2 hours, allowing the flavors to meld.
Before serving, chop the fresh parsley. Remove the marinated artichokes from the refrigerator and let them sit at room temperature for 10-15 minutes.
Garnish the artichokes with freshly chopped parsley and serve as a standalone appetizer, or incorporate them into salads and pasta dishes for a flavorful addition.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 11.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3078 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
