Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'
14 Ingredients
  • 4 large artichokes
  • 2 1/2 to 3 cups homemade vegetable stock or water
  • 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds
  • 2 fennel bulbs, cut into 1-inch wedges, joined at the root end
  • 2 tablespoons butter or olive oil
  • 1/4 cup diced shallot
  • 1/2 cup white wine
  • 1 teaspoon sea salt
  • 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters
  • 1/2 or less cup crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 cup shelled peas or fava beans
  • 3 tablespoons chopped fennel greens or parsley
  • Freshly milled pepper
Nutrition
252
13% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

14% 9

Saturated

15% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 37

Carbs (net)

- 25

Fiber

48% 12

Sugars

- 9

Sugars, added

- 0

Protein

17% 8

Cholesterol

3% 10

Sodium

21% 515

Calcium

15% 154

Magnesium

27% 115

Potassium

26% 1201

Iron

21% 4

Zinc

12% 1

Phosphorus

35% 242

Vitamin A

12% 105

Vitamin C

36% 33

Thiamin (B1)

16% 0

Riboflavin (B2)

17% 0

Niacin (B3)

19% 3

Vitamin B6

31% 0

Folate equivalent (total)

40% 160

Folate (food)

- 160

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

18% 3

Vitamin E

13% 2

Vitamin K

82% 98

Sugar alcohols

- 0

Water

- 390
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