Artichokes with Herb Vinaigrette
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.8 g | (219 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 427 μg | (142 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,293 mg | (57 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 478 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 2 Tomatoes
- 1 shallot
- 2 garlic cloves
- 6 Tbsps olive oil
- 3 Tbsps white balsamic vinegar
- 1 Tbsp freshly chopped parsley
- 1 tsp freshly chopped cilantro
- 1 tsp freshly chopped thyme
- 1 Tbsp Caper
- freshly ground peppers
Preparation steps
1.
Rinse and trim the artichokes. Add the lemon juice to a pot of boiling salted water. Add the artichokes, and simmer for 15 minutes. Rinse the tomatoes, remove the cores, and score crosswise. Blanch in the boiling water, then transfer to an ice water bath. Peel and quarter the tomatoes, then remove the seeds and dice.
2.
Peel and finely chop the shallot. Mix the oil with the vinegar, diced tomatoes, shallots, and garlic. Mix in the herbs and capers, then season to taste with salt and pepper. Transfer the artichokes to plates, drizzle with the dressing, and serve.
