Baked Artichoke
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.2 g | (111 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 416 mg | (42 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the artichokes
- 4 Artichoke
- salt
- 1 splash lemon juice
- For the filling
- 80 grams freshly grated Parmesan
- 6 Tbsps breadcrumbs
- 6 Tbsps Whipped cream (at least 30% fat content)
- 1 garlic clove
- peppers
- butter (for the mold)
- 40 grams butter (in flakes)
Preparation steps
1.
Rinse the artichokes, remove the outer leaves, cut the sharp tips, halve lengthwise and remove the "hay." Place the artichokes in salted boiling water with a squeeze of lemon juice for about 15 minutes. Preheat the oven to 200°C (approximately 400°F). Meanwhile, mix the parmesan with half of the breadcrumbs and cream.
2.
Peel the garlic and press. Mix with the breadcrumbs and parmesan and season with salt and pepper. Remove the artichokes, drain well, place in a buttered baking dish and fill with the parmesan mixture. Sprinkle with the remaining breadcrumbs, cover with butter flakes and cook for about 15 minutes in the preheated oven. Remove and serve if desired with tomato sauce.
