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Nutrition Facts
Serving Size 187 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 135 mg 6%
Total Carbohydrate 18 g 6%
Dietary Fiber 11 g 44%
Sugars 2 g
Protein 4 g
Vitamin A 2% Iron 4%
Vitamin C 45% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Braised Fresh Artichoke Hearts

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

4 large artichokes, Trimmed
4 large lemons
3 cup(s) canola oil
2 cup(s) extra virgin olive oil
4 sprigs of fresh thyme
1 medium shallot, thinly sliced
6 cloves of garlic, smashed
1 Tbsp Adams Reserve Texas Brisket Rub
1 Tsp red pepper flakes
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Trim artichokes 1/3 of the way down the head and trim stalk to 1 inch peeling away outer skin. Using a sharp knife trim away all remaining leaves and thistles leaving just the artichoke heart.
Squeeze two lemons into a bowl of water large enough to hold all the trimmed artichoke hearts. (This will keep artichokes from turning brown).
Meanwhile, on a heavy bottom pot with a lid add both oils and heat over medium-low. Add drained/trimmed artichokes, the juice of remaining lemons, thyme, shallots, garlic, Adams rub, and red pepper flakes.
Bring oil to a gentle simmer; oil should never reach over 200˚F. Submerge trimmed artichoke hearts in the oil for about 1 hour or until artichokes are fork tender.
Once the artichokes are fork tender, remove them with a slotted spoon top drain on paper towels, season with salt and pepper as needed and enjoy warm.
Chefs Note: Strain all solids away from oil and refrigerate for use in other dishes, vinaigrette's, etc... Oil will keep in the fridge for up to 1 week. (Oil will congeal in fridge which is natural, simply allow oil to return to a liquid state before using if preferred).


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