Artichokes with Meat Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 75.5 g | (252 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 125.6 μg | (209 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 522 μg | (174 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 40.6 μg | (90 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 3,996 mg | (100 %) | ||
| Calcium | 561 mg | (56 %) | ||
| Magnesium | 262 mg | (87 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 808 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 8 Italian medium Artichoke
- ½ Italian white bread (for crumbs, 250 grams)
- 6 Tbsps chopped parsley
- olive oil (cold pressed)
- 4 garlic cloves (finely chopped)
- salt
- freshly ground peppers
- For the sauce
- 400 grams mixed Ground meat
- 1 carrot (finely chopped)
- 1 Celery (finely chopped)
- 2 Italian Italian sausage (or 3 fresh Nuremberg Rostbratwurst)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 125 milliliters Red wine
- 2 cans Tomatoes (crushed)
- sugar
- olive oil
- salt
- freshly ground peppers
Preparation steps
Heat 4 tablespoons oil and sauté onion, carrot and celery over medium heat. Add the ground meat and the garlic and cook while stirring, then remove the skin of the sausages, add the sausage meat and cook. Pour in the wine pour and let. Add the tomatoes and simmer covered over medium heat about 90 minutes, stirring occasionally. Season the sauce with sugar, salt and pepper.
Meanwhile, brush and rinse the artichokes. Remove the tough outer leaves, remove the stalk and cut a little flat above. Then open the leaves slightly. Season with salt and pepper and drizzle each with 1-2 tbsp olive oil. Heat 2 tablespoons oil in a large saucepan, put in some of the chopped parsley and the garlic, add the artichokes, pour in 125 ml of water (approximately 1/2 cup), covered and cook over medium heat for about 20-30 minute until the artichokes are tender.
Rub the bread between hands into very fine crumbs and lightly toast in a pan without adding oil while stirring. Mix well with 2 tablespoons oil and the remaining parsley, season with salt and pepper.
To serve, arrange the artichokes in the sauce and garnish with crumbs.
