Artichoke Salad with Broad Beans
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 38 g | (127 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 2,074 mg | (52 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 186 mg | (62 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Artichoke
- salt
- 6 Tbsps White vinegar
- 300 grams Fava bean (fresh or frozen)
- 4 Tbsps olive oil
- 1 pinch sugar
- ½ tsp fennel seeds (crushed)
- ½ tsp Coriander (crushed)
- freshly ground peppers
Preparation steps
1.
Bring about 1 liter (approximately 4 cups) of water with 1 teaspoon of salt and 2 tablespoons of vinegar to a boil in a pot. Cut off artichoke bottoms, add to the water and cook for about 15 minutes or until al dente.
2.
Blanch beans for about 6 minutes in boiling salted water. Drain well.
3.
Drain artichokes and cut into pieces.
4.
Whisk remaining vinegar with oil, sugar, fennel and coriander, season with salt and pepper. Combine beans with artichokes and arrange on plates and drizzle with the dressing.
5.
Garnish with edible flowers, if desired, and serve.
