10 Ingredients
  • 20 baby artichokes (about 2 1/2 pounds)
  • 5 thin lemon slices
  • 1 1/2 tablespoons olive oil, divided
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons pine nuts, toasted
Nutrition
142
7% daily value
8 servings
                                       
                                            balanced, high-​fiber, low-​sugar, vegetarian, gluten-​free
     

Fat

11% 7

Saturated

12% 2

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

6% 19

Carbs (net)

- 10

Fiber

38% 9

Sugars

- 3

Sugars, added

- 0

Protein

13% 6

Cholesterol

3% 8

Sodium

11% 253

Calcium

8% 84

Magnesium

24% 99

Potassium

15% 684

Iron

18% 3

Zinc

10% 1

Phosphorus

24% 171

Vitamin A

6% 51

Vitamin C

35% 31

Thiamin (B1)

16% 0

Riboflavin (B2)

14% 0

Niacin (B3)

13% 2

Vitamin B6

18% 0

Folate equivalent (total)

33% 130

Folate (food)

- 130

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

53% 63
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