Cooked Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 194.5 g | (648 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 1,226 μg | (409 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 74.2 μg | (165 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 6,430 mg | (161 %) | ||
| Calcium | 960 mg | (96 %) | ||
| Magnesium | 479 mg | (160 %) | ||
| Iron | 27.3 mg | (182 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 1,410 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Ingredients
- For small artichokes
- 12 Artichoke
- lemon juice
- 4 Tbsps olive oil
- 1 garlic clove
- 100 milliliters dry white wine
- salt
- freshly ground peppers
Preparation steps
For large artichokes: Remove the hard stalk and pluck the lower leaves. Using a sharp knife, cut off the top third of each artichoke and immediately sprinkle the artichoke with lemon juice so the cut surface doesn't turn brown. Bring a large saucepan of salted water to a boil and add some lemon juice. Add the artichokes, cover and cook for about 30 to 40 minutes until soft. If the artichokes are cooked first, the leaves can be easily detached. Remove the spikes on the leaves and the pulp from the lowest leaves. You can serve with a fine vinaigrette for dipping.
For medium artichokes: Medium artichokes are ideal for marinating. Cut off the top third of each artichoke and remove the outer leaves. Peel the softer, edible stalk. Cut the artichokes into quarters. Using a small knife, carefully cut out the hairy part under the soft inner leaves of each artichoke, called the choke. The choke is not suitable for consumption. Immediately place the artichoke heart into prepared lemon water. Cook for about 10 minutes in water or broth to taste. Marinate with your choice of spices or sauces such as spicy herbs and chile sauce.
For small artichokes: Small artichokes are ideal for frying or deep frying. Cut the hard leaf tips and if you wish cut off the stalk. Remove the outer leaves. Quarter the firmly closed soft leaves and immediately sprinkle with lemon juice. There is no choke to be removed. Pat dry the artichokes. Peel the garlic clove and cut into slices. In a pan with hot oil, slowly fry the artichokes for about 5 minutes. Deglaze with white wine and season with salt and pepper. Serve and enjoy!
