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The Art of the Artichoke

Five unbeatable recipes for one fine spring treat.
4 Servings -
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Servings:4  | Calories:489 | Total Fat:27g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 3g
15 %
Total Carb 53g
18 %
Fiber 21g
84 %
Sugars 16g
Cholesterol 0mg
0 %
Sodium 1362mg
57 %
Protein 14g
27 %
30% Extra-virgin olive oil
30% Artichoke
24% Others combined
13% Pine nuts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/4 cup extra-virgin olive oil, plus more for rubbing
4 tender celery ribs, diced
1 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup tomato sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
10 marinated artichoke halves, drained and chopped (see Patricia Wells recipe, at top)
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, rinsed and drained
Kosher salt and freshly ground pepper
3 tablespoons shredded basil

Directions : View recipe directions on
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