Baked Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.2 g | (114 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,329 mg | (33 %) | ||
| Calcium | 430 mg | (43 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 12 g |
Ingredients
- also
- oregano (for garnish)
- 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
- 1 garlic clove
- freshly ground peppers
- butter (for the pan)
- 40 grams butter (shaved)
- For the tomato sauce
- 300 grams chopped Tomatoes (canned)
- 1 tsp finely chopped oregano
- 2 Tbsps Marsala wine
Preparation steps
Rinse the artichokes and remove the tough outer leaves and stems. Cut in half lengthwise and remove the fibers. Cook the artichokes in salted boiling water with a squeeze of lemon juice for 15 minutes.
Preheat the oven to 200°C (approximately 400°F).
Mix the parmesan with the cream and half the breadcrumbs. Peel the garlic, chop finely and mix into the breadcrumbs. Season with salt and pepper. Remove the artichokes from the water, drain well, place in a greased baking dish and fill with the cheese mixture. Sprinkle the artichokes with the remaining breadcrumbs and cover with pieces of butter.
For the tomato sauce, mix the tomatoes with the oregano, Marsala wine, salt and pepper. Pour the sauce over the artichokes and bake in the preheated oven for 15 minutes. Remove, arrange on plates and serve garnished with oregano.
