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    You are in: Home / Recipes / Artichoke and Asparagus in a Green Garlic Sauce Recipe
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    Artichoke and Asparagus in a Green Garlic Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    MsPia's Note:

    Nice tapas recipe.

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    Ingredients:

    Serves: 8

    Yield:

    tapas p ...

    Units: US | Metric

    Directions:

    1. 1
      In a large pan bring plenty of water to a boil with a little salt and some lemon juice. Remove all the outer leaves and inside filaments of the artichokes, leaving just the hearts. Cook until tender and let them cool in the water in the pan to avoid darkening of the flesh. To prepare the artichoke leaves, boil them in water and a little salt but avoid overcooking. Remove from the water and refresh under the cold tap.
    2. 2
      To cook the asparagus, wash them well, then boil in plenty of lightly salted water until tender but still firm--al dente. Remove from the water and refresh immediately under the cold tap.
    3. 3
      To prepare the sauce use an electric blender or food processor. First add the egg white, garlic, chives, pistachios, lemon juice, bread crumbs, half a glass of water, and a little salt and pepper. Blend for a while then, with the machine still running, add the olive oil little by little as if making mayonnaise. This sauce should have a medium consistency.
    4. 4
      To serve, drain the artichoke hearts, slice and place on plates. Drape the asparagus over decoratively, and cover with the sauce. Garnish with cherry tomatoes and a few chives or endive leaves.

    Ratings & Reviews:

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    Nutritional Facts for Artichoke and Asparagus in a Green Garlic Sauce

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.1
     
    Calories from Fat 202
    67%
    Total Fat 22.4 g
    34%
    Saturated Fat 3.1 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 474.8 mg
    19%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 8.5 g
    34%
    Sugars 1.6 g
    6%
    Protein 7.3 g
    14%

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