Artichokes and Carrots	Printer Friendly version
4 cups carrots, sliced 1/4" thick 1 bay leaf 1 teaspoon salt and pepper, each 1 teaspoon Italian Seasoning 1/4 ounce artichoke hearts, halved 2 cloves garlic, chopped
In a large saucepan over medium heat, in 1 inch of water, heat carrots, bay leaf, seasonings, and salt to boiling; reduce heat, cover and cook 7-15 minutes until fork tender. During last 5 minutes, add drained and halved artichoke hearts and seasonings. Season with additional salt if needed. Remove bay leaf and serve.
Preparation Time: 15 minutes Servings: 6

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 40 calories; trace fat (3.8% calories from fat); 1g protein; 9g carbohydrate; 3g dietary fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	40 3.8% 86.8% 9.4% trace trace 0g trace 0mg 9g 3g 1g 268mg 287mg 26mg trace trace 8mg 24114IU 2410 1/2RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.1mg 0mcg .1mg trace 13mcg 1mg 0mg 0 0.0% 0 0 2 0 0 0 0