Shrimp-stuffed Artichokes with Lemon Mayonnaise

0
Average: 0 (0 votes)
(0 votes)
Shrimp-stuffed Artichokes with Lemon Mayonnaise
share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
534
calories
Calories

Healthy, because

Even smarter

Nutritional values

Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes. Shrimp contains iodine which can be very beneficial for the body. 

You can always use a red onion in place of a shallot. 

1 piece contains
(Percentage of daily recommendation)
Calorie534 cal.(25 %)
Protein17 g(17 %)
Fat48 g(41 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage33.1 g(110 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.1 mg(68 %)
Vitamin K36.7 μg(61 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.4 mg(29 %)
Folate224 μg(75 %)
Pantothenic acid1.2 mg(20 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C39 mg(41 %)
Potassium1,296 mg(32 %)
Calcium222 mg(22 %)
Magnesium118 mg(39 %)
Iron5.7 mg(38 %)
Iodine52 μg(26 %)
Zinc2.7 mg(34 %)
Saturated fatty acids7.1 g
Uric acid307 mg
Cholesterol109 mg
Complete sugar9 g

Ingredients

for
6
For the artichokes and filling
6 Artichoke
lemons
salt
4 shallots
250 grams shrimp (ready to cook)
150 grams Zucchini
2 garlic cloves
2 Tbsps olive oil
2 Tbsps chopped parsley
2 sprigs Basil
peppers
For the lemon mayonnaise
250 grams olive oil
1 egg yolk
½ organic lemon (juiced and zested)
salt
freshly ground peppers
1 tsp sharp Mustard
How healthy are the main ingredients?
olive oilZucchiniolive oilparsleyMustardBasil

Preparation steps

1.

For the artichokes, rinse artichokes, remove stems and lower small leaves and cut off leaf tips with a kitchen shears. Cut lemon in half and rub over artichokes. Place artichokes  blade tips up in a large pot of salted water, add a slice of lemon and cook for about 20 minutes. Drain artichokes, cut in half lengthwise, scoop out centers with a spoon and keep warm.

2.

For the filling, peel shallots and garlic, chop finely and sauté in olive oil. Rinse shrimp, pat dry and chop coarsely. Rinse and trim zucchini and finely dice. Stir shrimp into shallot mixture, sauté briefly and stir in zucchini. Season filling with salt and pepper and stir in parsley.

3.

Spoon filling into artichokes and arrange on plates.

4.

For the lemon mayonnaise, mix egg yolk, lemon juice and mustard and season with salt and pepper. Stir olive oil in a thin stream into egg yolk mixture and transfer to a serving bowl. Garnish lemon mayonnaise with lemon zest and serve with the stuffed artichokes.