Artichokes with Truffle Sauce
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.9 g | (116 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,297 mg | (32 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Tbsps lemon juice
- salt
- 2 large Artichoke
- 30 grams black Truffle
- 50 milliliters truffle stock
- 3 Tbsps Port wine
- 3 Tbsps Noilly Prat
- 1 cup Whipped cream
- 3 Tbsps cold butter (cubed)
- salt
- peppers
Preparation steps
1.
For the artichokes: Rinse the artichokes and remove stems. Cook in a pot of boiling salted water and lemon juice until tender, about 30 minutes.
2.
For the truffle sauce: Finely shave the truffles. Place the truffle stock in a pot along with the port wine and vermouth, and bring to a boil. Reduce to a simmer and stir in the cream. Gradually whisk the butter cubes into the sauce, one at a time. Season with salt and pepper to taste. Stir in the truffle shavings.
3.
For serving: Drain the artichokes. Serve on a plates with a bowl of the truffle sauce.
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