Baked Artichokes with Anchovy Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 100.1 g | (334 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 647 μg | (216 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 40.6 μg | (90 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 3,323 mg | (83 %) | ||
| Calcium | 534 mg | (53 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 15.4 mg | (103 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 738 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the artichokes
- 12 Artichoke
- salt
- 2 Tbsps White vinegar
- For the stuffing
- 2 garlic cloves
- 4 Anchovy fillet
- 6 Tbsps black, pitted Olives
- ½ bunch parsley
- 60 grams butter
- 120 grams breadcrumbs
- 1 tsp Lemon peel
- freshly ground peppers
- butter (for the baking dish)
- 2 Tbsps Pine nuts
- olive oil (for drizzling)
Preparation steps
Bring 1 liter (approximately 26 ounces) of water to boil with 1 teaspoon of salt and 2 tablespoons of vinegar to a boil. Remove the artichoke stems and place immediately into the boiling water. Cook until al dente, then remove, rinse and drain well.
Preheat the oven to 200°C (approximately 400°F). For the stuffing, peel the garlic and chop the anchovy fillets. Drain the olives well and finely chop. Rinse the parsley, shake dry and finely chop.
Melt the butter in a pan, add the garlic, anchovies, olives and parsley and sauté briefly. Stir in the pepper, bread crumbs and lemon zest, and remove from heat.
Place the artichokes face up in a buttered baking dish, pour the stuffing into the dish, sprinkle with pine nuts, drizzle with a little olive oil and bake for 10-15 minutes in the preheated oven. Serve immediately.
