Artichokes with Jerusalem Artichokes

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Artichokes with Jerusalem Artichokes
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
132
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie132 cal.(6 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage26 g(87 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K4.1 μg(7 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate113 μg(38 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium976 mg(24 %)
Calcium70 mg(7 %)
Magnesium54 mg(18 %)
Iron6.3 mg(42 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.2 g
Uric acid97 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
500 grams Jerusalem artichoke
400 grams small Artichoke
3 Tbsps lemon juice
3 Tbsps olive oil
1 garlic clove
salt
freshly ground peppers
Dill (for garnish)
How healthy are the main ingredients?
Artichokeolive oilgarlic clovesaltDill

Preparation steps

1.

Rinse the Jerusalem artichokes and place in a pot with cold water. Bring to a boil and cook for about 20 minutes; the tubers should still have a slight bite. Drain, rinse and drain. Peel the Jerusalem artichokes and depending on the size leave whole or halve. Rinse the artichokes, quarter lengthwise or cut into eighths (depending on size) and drizzle with lemon juice. Heat olive oil in a frying pan. Peel the garlic and press into pan. Cook the artichoke and Jerusalem artichoke pieces about 10 minutes, turning occasionally. Season with salt and pepper and serve garnished with dill. Serve with herb yogurt as desired.