Artichoke with Herb and Egg Sauce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.9 g | (110 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
For the artichokes, rinse the artichokes, cut off the stem and remove the tough outer leaves. Cut off the tips with scissors. Cut the lemon into slices and cook along with the artichokes in salted boiling water for about 35-40 minutes. The artichokes are done when they are soft and the leaves easily can be removed.
2.
For the sauce, rinse the herbs and finely chop. Mix the sherry vinegar and oil together to make a sauce and season with salt and pepper. Chop the hard-boiled egg and the onion finely and mix in with the sauce.
