Of which 8.7 g sugars and 1.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Vitamin C (lemon)
Allergens none
Air-fried artichokes with garlic and lemon
A Mediterranean appetizer rarely made at home, ready in 35 minutes.
Ingredients
- 4 jarred artichoke hearts in olive oil (240 g / 8½ oz) — drained
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 3 cloves garlic, sliced (15 g / ½ oz)
- 1 lemon, juice and zest (30 g / 1 oz)
- 10 g chopped parsley
- salt and black pepper, to taste
Method
- Drain the artichoke hearts well and pat them dry with paper towels.
- Season with the olive oil, sliced garlic, lemon juice, salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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