10 Ingredients
  • 1 pound frozen artichoke hearts, thawed
  • 2 tablespoons pitted kalamata olives
  • 1 tablespoon capers
  • 2 strips orange zest (removed with a vegetable peeler)
  • 2 Roma tomatoes, quartered lengthwise
  • 1 clove garlic, finely chopped
  • 3 tablespoons dry white wine
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1/4 cup torn fresh basil leaves
Nutrition
166
8% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 8

Fiber

28% 7

Sugars

- 2

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

17% 409

Calcium

7% 67

Magnesium

18% 76

Potassium

11% 519

Iron

11% 2

Zinc

6% 1

Phosphorus

16% 115

Vitamin A

2% 19

Vitamin C

22% 20

Thiamin (B1)

8% 0

Riboflavin (B2)

7% 0

Niacin (B3)

9% 1

Vitamin B6

14% 0

Folate equivalent (total)

21% 84

Folate (food)

- 84

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

28% 33
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