Artichokes with Dressing

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Artichokes with Dressing
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
845
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie845 kcal(40 %)
Protein6.68 g(7 %)
Fat89.11 g(77 %)
Carbohydrates15.86 g(11 %)
Sugar added0 g(0 %)
Roughage7.29 g(24 %)
Vitamin A74.96 mg(9,370 %)
Vitamin D0 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.24 mg(17 %)
Folate100.87 μg(34 %)
Pantothenic acid0.89 mg(15 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C20.44 mg(22 %)
Potassium504.31 mg(13 %)
Calcium84.28 mg(8 %)
Magnesium79.46 mg(26 %)
Iron2.21 mg(15 %)
Iodine19.17 μg(10 %)
Zinc1.07 mg(13 %)
Saturated fatty acids12.54 g
Cholesterol159.48 mg

Ingredients

for
4
For the artichokes:
4 Artichoke
½ lemon (juice)
For the aioli:
5 large garlic
3 egg yolks
1 teaspoon hot Mustard
salt
white peppers
300 milliliters olive oil
1 teaspoon lemon juice
For the vinaigrette:
½ Red Pepperoncini
2 tablespoons White vinegar
4 tablespoons olive oil
½ teaspoon dried oregano
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilMustardoreganoArtichokelemongarlic

Preparation steps

1.

For the artichokes: Rinse and remove the hard stem. Remove the lower leaves and cut the leaf tips. The easiest way is to use a sharp knife, cut off the top third and immediately sprinkle with lemon juice to avoid them turning brown. Pour the lemon juice in a large saucepan with boiling salt water. Add the artichokes. Cover and cook for about 30 to 40 minutes until soft.

2.

For the aioli: Peel and press the garlic cloves. Combine the egg yolks, the mustard, a pinch of salt and pepper in a large bowl. Beat until white and creamy. Add a few drops of oil to begin. Then add the rest, beating constantly so that all of the oil is combined before adding more. Stir in the lemon juice. Season with salt.

3.

For the vinaigrette: Rinse the  peppers, cut in half, remove the seeds and chop. Whisk together with the vinegar, oil, oregano, salt and pepper.

4.

Put the dips in small bowls. Drain the artichokes well and serve on plates. Pull off the artichoke leaves and dip. Eat the artichoke separately. Serve with fresh baguette.