Artichokes with Roquefort Dip
(2 votes)
(2 votes)
Artichokes with Roquefort Dip - Tender vegetables with spicy dip.
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
243
calories
Calories
Healthy, because
Even smarter
Nutritional values
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes.
Use low fat sour cream for a lighter version!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.5 g | (108 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 431 mg | (43 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 lemon
- 6 small Artichoke
- salt
- 5 ozs Roquefort cheese
- 4 Tbsps Sour cream
- 4 stalks parsley
- 1 tsp green peppercorns
Preparation steps
1.
Squeeze juice from lemon. Rinse artichoke, trim and cook in a pot of hot salted water with lemon juice for 15 minutes.
2.
Meanwhile, mash roquefort in a bowl with a fork and mix with sour cream.
3.
Rinse parsley, shake dry, pluck leaves, chop and add to the dip. Coarsely crush peppercorns and sprinkle over dip.
4.
Cut artichokes in half and serve with roquefort dip.
