Artichoke with Three Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 18.1 g | (60 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 9 g |
Ingredients
- for the artichoke
- 2 Tbsps lemon juice
- salt
- 2 Artichoke
- for the pepper sauce
- 1 red Bell pepper
- 1 red chili pepper
- 1 Tbsp olive oil
- 100 grams Mayonnaise
- salt
- freshly ground peppers
- 2 tsps lemon juice
- 4 Tbsps mixed Fresh herbs (chopped)
- 1 shallot
- 4 Tbsps White vinegar
- 1 tsp Mustard
- ½ tsp sugar
- salt
- freshly ground peppers
- 8 Tbsps olive oil
- for the olive dip
- 200 grams Sour cream
- 20 green, pitted Olives
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 tsp Tomato paste
Preparation steps
Rinse the artichokes. Cut off the stem, cut the leaf tips and cook in boiling salt water with lemon juice for 25-30 minutes.
For the pepper sauce, rinse, quarter, remove the seeds and ribs and cut the pepper. Rinse, cut lengthwise, remove the seeds and ribs and finely chop the chile pepper. Saute the chile and pepper in hot olive oil. Add 1/2 cup water and simmer covered for 8 minutes. Uncover and allow the liquid to evaporate. Puree the pepper and chile. Mix with the mayonnaise and season with lemon juice, salt and pepper.
For the vinaigrette, peel and finely chop the shallot. Mix the vinegar, mustard and sugar. Season with salt and pepper. Mix in the oil. Add the shallots and herbs to taste.
For the olive dip, puree the olives. Stir in the sour cream, tomato paste. Season with salt and pepper.
Drain the artichoke, chop and serve with the sauces.
