Artichokes with Caper Vinaigrette
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.1 g | (110 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,183 mg | (30 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Artichoke
- 2 Tbsps lemon juice
- For the caper vinaigrette
- 2 hard cooked eggs
- 1 small red onion
- 4 Tbsps chopped parsley
- 4 Tbsps Caper
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 8 Tbsps olive oil
- salt
- freshly ground black peppers
Preparation steps
1.
Rinse the artichokes. With scissors, trim the tips from the leaf. Trim the stem ends and sprinkle cut surfaces with lemon juice. Put the artichokes in a wide pot and fill halfway with water. Cover the pot and bring the water to a boil. Cook the artichokes over medium heat until the leaves are easy to pull away, 25 to 30 minutes.
2.
Meanwhile, peel the eggs and dice fine. Peel the onion, halve, and cut into fine dice. Mix together the eggs, onion, chopped parsley and capers with vinegar, lemon juice, and oil. Season the vinaigrette with a little salt and pepper.
3.
Serve the artichokes with the caper vinaigrette.
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