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Ingredients

  • 12 baby artichokes
  • 1 shallot, chopped
  • 4 tablespoons garlic, chopped
  • 1 tablespoon olive oil
  • 1 cup vegetable or chicken broth
  • juice of one lemon
  • 1 tablespoon heavy cream
  • salt and pepper
  • 8 king trumpet mushrooms

Instructions

  1. Prepare your vegetables: Finely chop the shallot and garlic, and slice your king trumpet mushrooms into quarter-inch thick rounds, leaving the caps intact. Trim your artichokes by peeling off the first layer or two of leaves and slicing off a cross section from the top to eliminate the points of the leaves.
  2. Heat butter in a medium or large pan. Add shallots, garlic and mushrooms and cook over medium heat for a few minutes until softened and cooked through. Add more butter or olive oil if needed.
  3. Add sherry to deglaze pan.
  4. Serve over grains of your choice. We had leftover kasha varnishkes (buckwheat groats and farfalle) and that worked nicely.

Nutrition & Diet Analysis (per serving)

444 kcal 22% DV
Protein Fat Carbs

Macronutrients

Protein 4.9g 10% DV
Total Fat 38.5g 49% DV
Carbs 23.2g 8% DV
Fiber 2.8g 10% DV
Sugar 3.7g 7% DV

Electrolytes

Sodium 9913.3mg 100% DV
Potassium 439.5mg 9% DV
Cholesterol 28.3mg 9% DV

Vitamins & Minerals

Vitamin A 256.8mcg 29% DV
Vitamin C 5.8mg 6% DV
Vitamin D 7mcg 35% DV
Calcium 79.3mg 6% DV
Iron 4.3mg 24% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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