Cooked Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.6 g | (109 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,121 mg | (28 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 large Artichoke
- 4 Tbsps lemon juice
- 3 Tbsps chopped parsley
- 1 Tbsp chopped mint
- 2 garlic cloves
- salt
- peppers (freshly ground)
- 8 Tbsps olive oil
Preparation steps
Remove the outer, tough leaves of the artichokes. Leave a small cone of leaves with the green tips and about a 4 cm (approximately 1 1/2 inches) long base.
Cut off the top of the come about 3 cm (approximately 1 inch). Cut the spiky tips out and remove the hay with a small spoon.
Cut with a sharp knife around the outside of the stem. Peel the stalk until thick, but don't cut off. Rub all the cut surfaces with the lemon juice.
Press the garlic into the chopped herbs. Mix everything thoroughly and season with salt and pepper. Rub the herb mixture on the outside of the artichokes.
Place the artichokes with stalks facing up in a pot. Add the olive oil and pour as much water as needed to cover the leaves of the artichokes 1/3 of the way. Cook the artichokes for about 35 minutes until soft. They are finished when they can easily be pricked with a fork.
Remove the artichokes and allow to cool slightly. Bring the pot juices to a boil until the water has almost completely evaporated. Serve the vegetables in a lukewarm dish and sprinkle with the reserved olive oil.
