Baked Artichoke
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
341
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 68.4 g | (228 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 504 μg | (168 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 39.1 μg | (87 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 2,555 mg | (64 %) | ||
| Calcium | 479 mg | (48 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 501 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 medium sized Artichoke
- 2 Tbsps lemon juice
- 6 Tomatoes
- 1 red Bell pepper
- 80 grams breadcrumbs
- 40 grams freshly grated Parmesan
- 2 egg yolks
- salt
- peppers
- sweet ground paprika
- 1 Tbsp olive oil
Preparation steps
1.
Rinse the artichokes, cut off the hard leaves and leaf tips. Halve the artichokes lengthwise and sprinkle with a little lemon juice. Cook in salt water for 6-8 minutes.
2.
Rinse the tomatoes, quarter, remove the seeds and dice. Rinse the pepper, halve, remove the seeds and ribs and cut into small cubes.
3.
Mix the pepper, tomatoes and breadcrumbs. Mix in the parmesan and egg yolks. Season with salt, pepper and paprika.
4.
Preheat the oven to 200°C (approximately 400°F).
5.
Grease 4 small ramekins with oil. Place 4 drained artichoke halves in each ramekin, cut side up. Spread the tomato mixture on top and drizzle with the remaining oil. Cook for about 15 minutes. Remove from the oven and serve immediately.
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