Artichokes with Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 114 mg | (3 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dip
- Sea salt
- 60 grams mixed Fresh herbs (such as parsley, chives or wild garlic)
- 2 Tbsps olive oil
- 50 grams cream cheese
- 50 grams Yogurt (0.1% fat)
- 100 grams Mascarpone
Preparation steps
Rinse the artichokes and remove the tough stalk. Remove the outer leaves and cut the leaf tips. Using a sharp knife, cut off the top third of the leaves and immediately sprinkle with lemon juice, because the cut surfaces will otherwise brown. Add the remaining lemon juice in a large saucepan with bubbly salted water and place the artichokes into the water. Cover and cook for about 15-20 minutes until soft.
For the dip, rinse the herbs, shake dry, pluck off the leaves and chop in a mortar with the olive oil. Mix the cream cheese with the yogurt and mascarpone, stir in the pesto and season with a pinch of salt.
Lift the artichokes from the water, drain and place on a plate. Arrange the herb cream and garnish the dishes to taste with violets and watercress. Pull the artichoke leaves off individually and dip into the dip. Peel off the flesh with his teeth. Serve with a fresh baguette.
