Artichoke Hearts With Garlic, Olive Oil And Parsley

1. Heat oil in heavy large skillet over medium heat.

2. Add garlic and 1 tablespoon parsley; stir 30 seconds.

3. Add artichokes and stir to coat.

4. Cover skillet, simmer until arichokes are tender, about 12 minutes.

5. Uncover, simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes.

6. Season with salt and pepper.

7. Transfer to bowl; sprinkle with remaining 1 tablespoon parlsley.

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Nutrient	Quantity
Total fats	40.5 g
Energy	358.02 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3082 g
Calcium, Ca	0.405 mg
Fatty acids, total saturated 22:0	0.0522 g
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.126 g
Sodium, Na	0.81 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5083 g
Total lipid (fat)	40.5 g
Fatty acids, total saturated 16:0	4.5724 g
Choline, total	0.1215 mg
Fatty acids, total saturated 18:0	0.791 g
Fatty acids, total saturated 18:1 undifferentiated	28.8639 g
Betaine	0.0405 mg
Iron, Fe	0.2268 mg
Tocopherol, gamma	0.3361 mg
Fatty acids, total saturated 18:2 undifferentiated	3.9536 g
Fatty acids, total polyunsaturated	4.2618 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Vitamin K (phylloquinone)	24.381 g
Fatty acids, total saturated	5.5922 g
Fatty acids, total monounsaturated	29.5492 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	5.8118 mg
Potassium, K	0.405 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Garlic Clove	4	0	0	0
artichoke heart	2 packages	0	0	0
italian parsley	2 tablespoons	0	0	0