Artichokes with Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 845 cal. | (40 %) | ||
| Protein | 6.68 g | (7 %) | ||
| Fat | 89.11 g | (77 %) | ||
| Carbohydrates | 15.86 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.29 g | (24 %) |
| Vitamin A | 74.96 mg | (9,370 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.64 mg | (5 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.82 mg | (15 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 100.87 μg | (34 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 20.44 mg | (22 %) | ||
| Potassium | 504.31 mg | (13 %) | ||
| Calcium | 84.28 mg | (8 %) | ||
| Magnesium | 79.46 mg | (26 %) | ||
| Iron | 2.21 mg | (15 %) | ||
| Iodine | 19.17 μg | (10 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 12.54 g | |||
| Cholesterol | 159.48 mg |
Ingredients
- For the aioli:
- 5 large garlic cloves
- 3 egg yolks
- 1 tsp hot Mustard
- salt
- white peppers
- 300 milliliters olive oil
- 1 tsp lemon juice
- For the vinaigrette:
- ½ Red Pepperoncini
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp dried oregano
- salt
- freshly ground peppers
Preparation steps
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.
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.
For the vinaigrette: Rinse the peppers, cut in half, remove the seeds and chop. Whisk together with the vinegar, oil, oregano, salt and pepper.
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.
