Baked Artichokes with Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
669
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 19.08 g | (19 %) | ||
| Fat | 36.4 g | (31 %) | ||
| Carbohydrates | 72.37 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.04 g | (103 %) |
more nutritional values
| Vitamin A | 442.52 mg | (55,315 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.87 mg | (62 %) | ||
| Folate | 377.93 μg | (126 %) | ||
| Pantothenic acid | 1.98 mg | (33 %) | ||
| Biotin | 2.19 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71.41 mg | (75 %) | ||
| Potassium | 2,200.42 mg | (55 %) | ||
| Calcium | 272.59 mg | (27 %) | ||
| Magnesium | 331.12 mg | (110 %) | ||
| Iron | 7.56 mg | (50 %) | ||
| Iodine | 1.25 μg | (1 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.94 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel onions, shallots and carrots and cut into small pieces. Mix with 2 tablespoons of oil and spread in a baking pan.
2.
Rinse artichokes, break off stems and remove woody leaves.
3.
Cut off top thirds of the leaves with scissors. Remove hay. Sprinkle artichokes immediately with lemon juice, season with salt and pepper and arrange on top of vegetables. Sprinkle with thyme and remaining olive oil. Add wine and 200 ml (approximately 3/4 cup) of water to the pan.
4.
Cover pan with aluminum foil and bake in preheated oven at 120°C (approximately 250°F) for about 2 hours.
5.
Remove artichokes from the pan, arrange on plates and spread with vegetables. Drizzle with cooking juices and serve.
