Baked Artichokes and Eggs
Healthy, because
Even smarter
Nutritional values
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes.
To make the perfect individual servings, bake the eggs in gratin dishes! Just watch them carefully because the baking time may be shorter.
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49 g | (163 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 376 μg | (125 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 39.3 μg | (87 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,781 mg | (45 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 6 Artichoke
- 1 Tbsp lemon juice
- 1 handful parsley
- softened butter (for baking dish)
- 4 Tbsps olive oil
- 2 Tbsps Pastry flour
- salt
- 6 eggs
- freshly ground peppers
Preparation steps
Peel garlic and finely chop. Rinse artichokes and remove hard outer leaves. Cut stalk to 3-4 cm (approximately 1.5 inches), peel and cut artichokes in half. Then cut into thick slices and place in lemon water for about 5 minutes. Rinse parsley, shake dry, pluck off leaves and finely chop.
Preheat oven to 180°C (approximately 350°F). Grease a baking dish with butter.
Heat oil in a pan. Remove artichokes from water, pat dry and coat with a little flour. Cook for 15 minutes in pan and season lightly with salt. Remove and place in baking dish. Beat eggs with parsley and season with salt and pepper. Pour over artichokes and cook for 15 minutes. Remove, slice and serve.
