Artichokes with Sorrel Mayo and Radish-Cardamom Sauce

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Artichokes with Sorrel Mayo and Radish-Cardamom Sauce
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
470
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie470 cal.(22 %)
Protein16 g(16 %)
Fat40 g(34 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage33.4 g(111 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E3.5 mg(29 %)
Vitamin K10.7 μg(18 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.4 mg(29 %)
Folate248 μg(83 %)
Pantothenic acid1.7 mg(28 %)
Biotin22.2 μg(49 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C51 mg(54 %)
Potassium1,333 mg(33 %)
Calcium245 mg(25 %)
Magnesium98 mg(33 %)
Iron5.6 mg(37 %)
Iodine19 μg(10 %)
Zinc2.2 mg(28 %)
Saturated fatty acids16.3 g
Uric acid247 mg
Cholesterol167 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
1 lemon (juiced)
4 Artichoke (each around 500 grams) (approximately 18 ounces)
2 hard-boiled eggs
1 Tbsp White vinegar
salt
freshly ground peppers
6 Tbsps olive oil
1 bunch Sorrel
100 grams Whipped cream
1 bunch Radish
125 grams cream cheese
5 Tbsps Whipped cream
½ tsp ground Cardamom

Preparation steps

1.

For the artichokes: Trim the stems and the top third of the artichoke leaves. Bring a large pot of water to a boil with the lemon juice and season with water. Add the artichokes and simmer over medium heat for about 40 minutes, until the leaves can be easily pulled out.

2.

For the sorrel mayo: Peel the eggs and cut in half. Press the egg yolks through a fine-mesh sieve and mix with the vinegar, season with salt and pepper then gradually stir in the oil.

3.

Rinse the sorrel, shake dry, trim and chop. Finely dice the egg whites and stir into the egg yolk mixture along with the sorrel and sour cream.

4.

For the radish-cardamom sauce: Trim the radishes, rinse and grate.

5.

Mix the cream cheese, cream and cardamom until smooth and season with salt and pepper. Stir in the grated radish. 

6.

Serve the artichokes with the dips.