Baked Stuffed Artichokes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
419
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 97.9 g | (326 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 620 μg | (207 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 37.6 μg | (84 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 3,251 mg | (81 %) | ||
| Calcium | 552 mg | (55 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 708 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 medium size Artichoke
- salt
- 1 organic lemon (juice and zested)
- olive oil (for the roasting pan)
- 2 fresh garlic cloves
- 60 grams White bread crumbs
- 2 Tbsps freshly grated Parmesan
- 4 Tbsps olive oil
- 2 Tbsps freshly cut mint
- freshly ground peppers
Preparation steps
1.
Trim the artichokes, cut the hard leaf tips (or approximately the upper third), break off the stems, and cook the artichokes in salted water with 2 tablespoons of lemon juice for about 15 minutes. Drain, rinse with cold water and drain well. Scrape the hay from the cooked artichokes with a melon baller. Place the scraped artichokes in an oiled roasting pan.
2.
For the filling, peel the garlic and chop finely. Mix the garlic with the breadcrumbs, lemon zest, Parmesan, 2 tablespoons lemon juice, olive oil and mint, and season with salt and pepper. Stuff the artichokes with the filling.
3.
Bake the stuffed artichokes in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 15 minutes.
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