Artichokes in Egg-Lemon Sauce
Fresh artichokes star in this rich, lemony stew. In its native Greece, it's often eaten for lunch or supper. Make it a meal: Crusty bread is a must for soaking up the sauce. Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette would be a refreshing start or end to the meal.
Source: EatingWell Magazine, November/December 1990
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Per Serving:
229 calories; protein 9.5g; carbohydrates 43.3g; dietary fiber 13.5g; sugars 5.8g; fat 4.6g; saturated fat 0.8g; cholesterol 23.3mg; vitamin a iu 4584.5IU; vitamin c 60.3mg; folate 174mcg; calcium 145.2mg; iron 4mg; magnesium 136.4mg; potassium 1292.9mg; sodium 483.9mg; thiamin 0.3mg.
Exchanges:
2 starch, 1 vegetable, 1 fat