Braised Artichokes
Braised Artichokes - Appetizers as beautiful as they are aromatic
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. Other artichoke ingredients have a positive effect on the eyes.
The braised artichokes are often served with a dip: simply mix some citrus basil stock with sour cream, season with salt, pepper, and a little honey.
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 67.7 g | (226 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 435 μg | (145 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 2,379 mg | (59 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 2 Oganic oranges
- 2 lemons
- 2 Red onions
- 8 small Artichoke (for braising)
- 2 Tbsps olive oil
- 2 sprigs Basil
- 1 cup vegetable stock
- salt
- 6 black peppercorns
Kitchen utensils
Preparation steps
Rinse 1 orange in hot water, wipe dry and remove zest in wide strips with a peeler. Squeeze juice from both oranges.
Squeeze juice from lemon into a large bowl and add 2 liters (about 1 quart) water. Peel onions and cut into thin strips.
Remove tough outer leaves and stems of artichokes and peel thoroughly with a vegetable peeler.
Cut artichokes into quarters, remove fuzzy portions and place artichokes immediately into lemon water to prevent discoloration.
Heat the oil a pot and sauté onions until translucent. Rinse basil and shake dry and add to pot.
Add orange zest and juice and vegetable broth to pot and seson with salt and the peppercorns.
Drain artichokes and add to pot. Bring to a boil, then cover and cook over low heat until tender, about 15 minutes.
Lift artichokes from pot with a skimmer and serve hot or at room temperature, with baguette and garlic aioli as desired.
