Artichoke with Three Sauces

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Artichoke with Three Sauces
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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
670
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie670 kcal(32 %)
Protein5.14 g(5 %)
Fat66.78 g(58 %)
Carbohydrates16.66 g(11 %)
Sugar added0.52 g(2 %)
Roughage5.73 g(19 %)
Vitamin A138.49 mg(17,311 %)
Vitamin D0.05 μg(0 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.24 mg(10 %)
Vitamin B₆0.2 mg(14 %)
Folate54.44 μg(18 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C63.91 mg(67 %)
Potassium382.18 mg(10 %)
Calcium148.82 mg(15 %)
Magnesium50.64 mg(17 %)
Iron2.72 mg(18 %)
Iodine0.3 μg(0 %)
Zinc0.58 mg(7 %)
Saturated fatty acids14.05 g
Cholesterol43.83 mg

Ingredients

for
4
for the artichoke
2 tablespoons lemon juice
salt
2 Artichoke
for the pepper sauce
1 red Bell pepper
1 red chile pepper
1 tablespoon olive oil
100 grams Mayonnaise
salt
freshly ground peppers
2 teaspoons lemon juice
4 tablespoons mixed Fresh herbs (chopped)
1 shallot
4 tablespoons White vinegar
1 teaspoon Mustard
½ teaspoon sugar
salt
freshly ground peppers
8 tablespoons olive oil
for the olive dip
200 grams Sour cream
20 green, pitted Olives
1 tablespoon olive oil
salt
freshly ground peppers
1 teaspoon Tomato paste
How healthy are the main ingredients?
Sour creamMayonnaiseolive oilolive oilMustardTomato paste

Preparation steps

1.

Rinse the artichokes. Cut off the stem, cut the leaf tips and cook in boiling salt water with lemon juice for 25-30 minutes.

2.

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.

3.

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.

4.

For the olive dip, puree the olives. Stir in the sour cream, tomato paste. Season with salt and pepper.

5.

Drain the artichoke, chop and serve with the sauces.