Artichoke Salad

with anchovy dressing
0
Average: 0 (0 votes)
(0 votes)
Artichoke Salad
share Share
print
bookmark_border Copy URL
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
278
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie278 cal.(13 %)
Protein27 g(28 %)
Fat6 g(5 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage97.9 g(326 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E2.7 mg(23 %)
Vitamin K29.9 μg(50 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂0.3 mg(27 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.9 mg(64 %)
Folate643 μg(214 %)
Pantothenic acid3.3 mg(55 %)
Biotin44.7 μg(99 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C94 mg(99 %)
Potassium3,352 mg(84 %)
Calcium527 mg(53 %)
Magnesium254 mg(85 %)
Iron14.9 mg(99 %)
Iodine42 μg(21 %)
Zinc4.9 mg(61 %)
Saturated fatty acids2.3 g
Uric acid728 mg
Cholesterol114 mg
Complete sugar26 g

Ingredients

for
4
For the salad
2 lemons
12 small Artichoke
salt
2 hardboiled eggs
parsley
For the dressing
8 Anchovy fillet
2 sprigs fresh thyme
100 milliliters vegetable stock
2 Tbsps Sour cream
2 Tbsps lemon juice
2 Tbsps small Caper (from a jar)
peppers
How healthy are the main ingredients?
Sour creamthymelemonArtichokesaltegg

Preparation steps

1.

For the salad: Rinse the lemons under warm water, wipe dry and squeeze juice. Place half the juice in a bowl of cold water. Remove the outer leaves from the artichokes. Using kitchen scissors, trim 2-3 cm (approximately 3/4-1 inch) from the top. Cut the artichokes in half lengthwise and remove the fibers inside. Place in the lemon water to prevent browning.

2.

In a saucepan, bring a pot of salted water to a boil with the remaining lemon juice. Add the artichokes and simmer over medium heat until soft, about 12 minutes.

3.

For the dressing: Drain the anchovies and finely chop. Rinse the thyme, shake dry and pluck leaves. In a bowl, whisk the anchovies and thyme with the stock, sour cream, lemon juice and 1 tablespoon of the capers. Use a hand blender to puree. Season with pepper to taste.

4.

Peel the eggs and finely chop. Rinse the parsley, shake dry, pluck the leaves and finely chop.

5.

Remove the artichokes from the water, drain thoroughly and cool slightly. Divide the artichokes between 4 plates. Serve drizzled with the dressing. Serve garnished with the remaining capers, parsley and eggs.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks