8 Ingredients
  • 1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
  • 1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
  • 1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • ground black pepper
  • coarse salt
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons roughly chopped flat-leaf parsley
Nutrition
358
18% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

58% 38

Saturated

14% 3

Trans

- 2

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

4% 13

Carbs (net)

- 6

Fiber

25% 6

Sugars

- 3

Sugars, added

- 0

Protein

9% 5

Cholesterol

- 0

Sodium

26% 617

Calcium

1% 9

Magnesium

1% 3

Potassium

1% 33

Iron

41% 7

Zinc

0% 0

Phosphorus

0% 3

Vitamin A

2% 16

Vitamin C

7% 6

Thiamin (B1)

0% 0

Riboflavin (B2)

0% 0

Niacin (B3)

0% 0

Vitamin B6

1% 0

Folate equivalent (total)

2% 6

Folate (food)

- 6

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

20% 3

Vitamin K

63% 76
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