Dressed Italian Veg Platter
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
173
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.4 g | (108 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 globe Artichoke
- lemon juice
- For the vinaigrette
- 1 tsp salt
- 1 clove garlic cloves (crushed)
- 1 tsp Dijon mustard
- 1 Tbsp balsamic vinegar
- Black pepper
- ⅜ cup extra-virgin olive oil
Product recommendation
... Serve warm with Hollandaise sauce
Preparation steps
1.
Prepare the artichokes: Remove around 4-5 of the toughest outer leaves.
2.
Place the artichoke at the edge of the table so the stalk hangs over the edge. Snap away the stem, removing some of the tough fibres running into the base.
3.
Remove the inedible choke: Spread the leaves apart until you come to the central thinner, lighter leaves. Pull this cone out in one piece and underneath will be the hairy choke – scrape out with a teaspoon.
4.
Rinse the artichokes with water and place immediately in a bowl of water with lemon juice to prevent discolouring.
5.
To cook the artichokes, do not use iron or aluminium pans as it can discolour them. Bring salted water to the boil with some lemon juice and cook, uncovered for about 30 minutes or until a leaf pulls away easily and the bases are tender when tested with a skewer.
6.
Meanwhile make the vinaigrette: Whisk together the first 5 ingredients to a smooth paste, then gradually amalgamate the olive oil until you have a smooth emulsion.
7.
To eat the artichokes, serve at room temperature, tearing off a leaf at a time, dipping it into vinaigrette and eating the tender base, discarding the rest of the leaf. Eat the heart in the middle too.
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