Artichokes and Potatoes with Parsley

1 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 35 min
280 calories/serving

Ingredients

4 potatoes 800 g
4 artichokes 1 kg
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
1/4 cup Parsley and Garlic Base 65 mL
1/4 cup white wine 65 mL
3 tbsp milk, partly skimmed, 2% 45 mL
ground pepper to taste [optional]

Method

  1. Prepare the potaties and artichokes. Peel the potatoes then cut them into quarters. Clean the artichokes, cut them into quarters then blanch them 4 min in a large pot of salted boiling water. Take the artichokes out of the water using a slotted spoon, then plunge them into a bowl of cold water to stop the cooking and keep the colour green. Drain the artichokes.
  2. Heat the oil in a skillet over medium-high heat. Add the artichokes and potatoes. Season with salt ans sauté 2-3 min. Add the Parsley and Garlic Base, wine and milk. Bring to a boil, then lower the heat and cover. Simmer over low heat until the artichokes and potatoes are tender, about 30 min.
  3. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

280

Fat

9 g

13 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

110 mg

5 %

Carbohydrate

45 g

15 %

Fibre

7 g

29 %

Sugars

2 g

Net Carbs

38 g

Protein

7 g

Vitamin A

12 %

Vitamin C

61 %

Calcium

7 %

Iron

16 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1
Source of  :
Calcium, Vitamin A, Vitamin B2, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1 ½
Milk and Alternatives 0
Fats 1 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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