Artichoke Saute

1. Separate garlic cloves from head and drop in boiling water for 1 minute to loosen skins.

2. Remove skins and slice in half lengthwise.

3. Heat oil in a large skillet over medium high heat.

4. Add garlic, artichoke hearts, onion and lemon juice.

5. Sauté until onions are tender.

6. Season with salt pepper & thyme.

7. Add butter, cover& simmer for 5 minutes, stirring occasionally.

8. Add vinegar and cook for an additional 3 minutes.

9. Sprinkle with fresh parsley.

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Nutrient	Quantity
Total fats	41.4671 g
Protein	5.5363 g
Carbohydrates	10.0162 g
Energy	417.3047 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3178 g
Water	23.7534 g
Aspartic acid	0.5048 g
Calcium, Ca	131.2451 mg
Lutein + zeaxanthin	6.3175 g
Fiber, total dietary	2.9313 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	7.62 g
Niacin	1.8161 mg
Vitamin A, RAE	1.5157 g
Arginine	0.802 g
Riboflavin	0.1591 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0021 g
Fatty acids, total saturated 20:1	0.1041 g
Glutamic acid	1.2052 g
Sodium, Na	23.2651 mg
Fatty acids, total saturated 16:1 undifferentiated	0.382 g
Total lipid (fat)	41.4671 g
Manganese, Mn	0.4692 mg
Fructose	0.2603 g
Proline	0.2456 g
Fatty acids, total saturated 16:0	4.3409 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0027 g
Sucrose	0.0993 g
Choline, total	1.6383 mg
Sugars, total	0.61 g
Serine	0.2945 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	1.1341 g
Vitamin B-6	0.0761 mg
Selenium, Se	0.2359 g
Ash	1.5802 g
Fatty acids, total saturated 18:1 undifferentiated	24.6131 g
Pantothenic acid	0.2487 mg
Phenylalanine	0.2866 g
Copper, Cu	0.4952 mg
Betaine	0.0278 mg
Thiamin	0.3939 mg
Methionine	0.1776 g
Iron, Fe	0.9855 mg
Carbohydrate, by difference	10.0162 g
Phosphorus, P	230.0922 mg
Folate, total	34.1876 g
Tocopherol, gamma	0.2241 mg
Alanine	0.2816 g
Valine	0.3038 g
Fatty acids, total saturated 18:2 undifferentiated	8.8386 g
Glycine	0.3692 g
Carotene, alpha	0.163 g
Glucose (dextrose)	0.2355 g
Fatty acids, total saturated 14:0	0.0366 g
Zinc, Zn	1.4254 mg
Isoleucine	0.2339 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	9.163 g
Fatty acids, total saturated 14:1	0.0005 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4146 g
Vitamin A, IU	33.9809 IU
Folate, DFE	34.1876 g
Tryptophan	0.1183 g
Vitamin C, total ascorbic acid	10.2647 mg
Phytosterols	59.7398 mg
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.2251 g
Vitamin K (phylloquinone)	16.3369 g
Fatty acids, total saturated	5.7567 g
Histidine	0.159 g
Fatty acids, total monounsaturated	25.1395 g
Threonine	0.2247 g
Folate, food	34.1876 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.9693 g
Vitamin E (alpha-tocopherol)	3.9129 mg
Magnesium, Mg	30.9451 mg
Lysine	0.176 g
Potassium, K	156.6223 mg
Cystine	0.1091 g
Fluoride, F	0.0155 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	0.5	2.235	0.4959	0.0075
Lemon juice	1.5 1/2	5.0325	1.5784	0.0549
Olive oil	2 tablespoons	238.68	0	27
Onion	2 halved	0	0	0
Parsley	0	0	0	0
Water	0	0	0	0
Pepper	0.25 teaspoon	0.1552	0.036	0.0013
thyme	0.25 teaspoon	0.202	0.0489	0.0034
artichoke heart	1 can	0	0	0
white wine vinegar	1 tablespoon	0	0	0