Artichokes with Vegetables and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.3 g | (121 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,643 mg | (41 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 4 large Artichoke
- 2 Tbsps White vinegar
- 3 Tbsps lemon juice
- salt
- 2 large carrots
- 150 grams pickled Pearl onion (from a jar)
- 150 grams Cornichon (from a jar)
- 200 grams Cherry tomatoes
- 100 grams pickled button Mushroom (from a jar)
- 1 shallot
- ½ bunch Chives
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- freshly ground peppers
- thyme (for garnishing)
Preparation steps
Combine1 liter (approximately 4 cups) of water with 1 teaspoon of salt and vinegar, bring to a boil. Trim artichoke bottoms and add artichokes into boiling broth. Cook until al dente, remove from pan, rinse in cold water and drain again.
Peel carrots, cut into 5 cm (approximately 2 inch) long sticks and blanch in boiling salted water for 3 minutes .Drain, rinse in cold water and drain again.
Drain cornichons and pearl onions, cut cornichons lengthwise into thin slices. Cut artichoke hearts into small strips.
Rinse and halve tomatoes. Drain mushrooms and cut into slices.
Peel shallot and chop finely. Rinse chives, shake dry, cut into small rings and combine with shallot, oil and lemon juice. Combine all ingredients, drizzle with vinaigrette, season wtih salt and pepper to taste and and arrange on plates. Garnish with thyme sprigs and serve.
