Artichokes Stuffed with Vegetables and Tomato Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 37.9 g | (126 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,911 mg | (48 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- salt
- 2 Tbsps White vinegar
- 4 large Artichoke
- 150 grams Fava bean
- 1 stalk Celery (with greens)
- ½ small Zucchini
- 1 red Bell pepper
- 1 Tomato
- 1 handful Lemon basil
- 100 grams dried Tomatoes (in oil)
- 1 shallot
- 1 lemon (juiced)
- freshly ground peppers
Preparation steps
Bring about 1 liter of water with 1 teaspoon salt and the vinegar to a boil in a pot. Cut the artichoke bottoms, and add immediately into the boiling water and cook for 15-20 minutes until tha artichokes have a slight bite. Remove from the water and drain.
Cook the green beans for about 6 minutes in salted water. Drain, rinse with cold water and drain well again. Remove the beans from hides and skin.
Rinse the celery, cut the greens and put aside. Cut the celery greens diagonally into thin slices. Rinse the summer squash and cut into thin slices. Rinse, trim and cut the red bell pepper into strips. Rinse the tomato, cut out the stalk, and cut into wedges. Rinse the basil, shake dry and pluck off the leaves.
For the vinaigrette, remove the dried tomatoes from the oil (keep the oil aside) and chop. Peel the shallot and chop finely. Mix the shallot with the dried tomatoes in a bowl. Add approximately 6 tablespoons of tomato oil and the lemon juice, and season with salt and pepper.
Scoop out the artichoke bottoms slightly and fill with the prepared vegetables (summer squash, celery, green beans, tomato, and red bell pepper). Garnish with the basil and celery greens. Drizzle and serve with the vinaigrette.
