Artichokes in Sherry Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
238
calories
Calories
Healthy, because
Even smarter
Nutritional values
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes.
If you don't want to use alcohol, just add a bit more vinegar.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65 g | (217 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 414 μg | (138 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 2,178 mg | (54 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 474 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 12 small Artichoke (young)
- 6 Tbsps lemon juice
- salt
- 1 tsp Pastry flour
- 2 garlic cloves (finely chopped)
- 1 tsp Mustard
- 1 Tbsp sherry
- 3 Tbsps Sherry vinegar
- 6 Tbsps virgin olive oil
- peppers (freshly ground)
- 1 bunch parsley (chopped)
Preparation steps
1.
Mix the artichokes with the lemon juice, then cook in boiling salted water with the flour for 15 minutes.
2.
Drain well. Mix the garlic, mustard, sherry, vinegar, oil, salt, and pepper. Halve the artichokes, sprinkle with parsley, then drizzle with the vinaigrette. Set aside and let marinate before serving.
