Roasted Roman Style Artichokes (Carciofi Alla Romana)

1. Preheat oven to 375°F.

2. Combine all ingredients except for the artichokes in an ovenproof casserole dish.

3. Cut artichokes in half lengthwise, rinse, and place in a single layer in casserole dish.

4. Bake covered in preheated oven until tender (about 40 minutes).

5. Remove artichokes from liquid; allow to cool slightly.

6. Cut into quarters, and serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	109.848 g
Protein	1.7074 g
Carbohydrates	11.4623 g
Energy	1013.5855 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9509 g
Water	348.5791 g
Aspartic acid	0.1766 g
Calcium, Ca	145.7971 mg
Lutein + zeaxanthin	90.8395 g
Fiber, total dietary	4.8179 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	49.3665 g
Niacin	0.3666 mg
Vitamin A, RAE	45.5093 g
Arginine	0.0901 g
Riboflavin	0.0594 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.3495 g
Glutamic acid	0.1868 g
Sodium, Na	17.2939 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3759 g
Total lipid (fat)	109.848 g
Manganese, Mn	0.6847 mg
Fructose	0.3411 g
Proline	0.0785 g
Fatty acids, total saturated 16:0	12.7595 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1317 g
Choline, total	3.6825 mg
Sugars, total	0.8473 g
Serine	0.0587 g
Fatty acids, total saturated 10:0	0.0124 g
Fatty acids, total saturated 18:0	2.1835 g
Vitamin B-6	0.1922 mg
Selenium, Se	0.9992 g
Ash	1.1506 g
Fatty acids, total saturated 18:1 undifferentiated	77.2788 g
Pantothenic acid	0.3387 mg
Phenylalanine	0.0709 g
Copper, Cu	0.1645 mg
Betaine	0.318 mg
Thiamin	0.0325 mg
Methionine	0.0206 g
Iron, Fe	2.8817 mg
Carbohydrate, by difference	11.4623 g
Phosphorus, P	34.7067 mg
Folate, total	38.4729 g
Tocopherol, gamma	1.0494 mg
Lycopene	0.46 g
Alanine	0.0726 g
Valine	0.0786 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	10.7041 g
Glycine	0.0688 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.3078 g
Fatty acids, total saturated 14:0	0.0356 g
Zinc, Zn	0.3866 mg
Isoleucine	0.0614 g
Fatty acids, total saturated 12:0	0.0064 g
Fatty acids, total polyunsaturated	11.6697 g
Fatty acids, total saturated 14:1	0.001 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.1149 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	913.784 IU
Folate, DFE	38.4729 g
Tryptophan	0.0203 g
Vitamin C, total ascorbic acid	20.0942 mg
Phytosterols	253.2698 mg
Galactose	0.007 g
Fatty acids, total polyunsaturated 18:1 c	0.0161 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0453 g
Vitamin K (phylloquinone)	74.3792 g
Fatty acids, total saturated	15.7672 g
Histidine	0.0299 g
Fatty acids, total monounsaturated	79.1475 g
Threonine	0.055 g
Folate, food	38.4729 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	2.4045 g
Vitamin E (alpha-tocopherol)	15.5831 mg
Magnesium, Mg	39.834 mg
Lysine	0.064 g
Potassium, K	280.4054 mg
Cystine	0.018 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Lemon juice	0 cup	6.71	2.1045	0.0732
Olive oil	0.5 cup	954.72	0	108
Rosemary	1 ounce	37.1378	5.8683	1.6613
Water	1.25 1/4	0	0	0
Pepper	1 teaspoon	5.773	1.4708	0.075
Garlic Clove	2	8.94	1.9836	0.03
Basil	1.5 1/2	0.3047	0.0351	0.0085
artichoke	4	0	0	0