Artichoke Salad with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 101.6 g | (339 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 657 μg | (219 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 41 μg | (91 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 3,543 mg | (89 %) | ||
| Calcium | 565 mg | (57 %) | ||
| Magnesium | 264 mg | (88 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 745 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 12 small Artichoke (Baby artichokes)
- 50 milliliters lemon juice
- 2 garlic cloves
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 4 sprigs rosemary
- 4 Oranges
- 2 Tbsps butter
- 1 Tbsp honey
Preparation steps
Rinse artichokes and remove hard outer leaves, peel stems. Leave very small artichokes whole, halve or quarter the other ones. Sprinkle with lemon juice. Crush garlic cloves with the heel of your hand.
Heat olive oil in a large Dutch oven. Add artichokes and garlic cloves, season with salt and coarsely ground pepper. Saute briefly and add approximately 100 ml (approximately 2/5 cup) of water and rosemary sprigs. Simmer, covered, for about 10-15 minutes on medium heat. Uncover and let cool in the pot.
Peel oranges with a sharp knife carefully, removing as much pith as possible. Fillet oranges, collecting all resulting juice. Squeeze juice from remaining parts. Heat butter with honey in the pan and add orange segments and juice. Remove from heat.
Mix orange fillets and sauce with artichokes and rosemary. Serve warm with bread, if desired.
