Dressed Italian Veg Platter

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Dressed Italian Veg Platter
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 kcal(12 %)
Protein4.25 g(4 %)
Fat21.2 g(18 %)
Carbohydrates14.38 g(10 %)
Sugar added0 g(0 %)
Roughage6.93 g(23 %)
Vitamin A1.67 mg(209 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.35 mg(11 %)
Vitamin B₆0.16 mg(11 %)
Folate87.06 μg(29 %)
Pantothenic acid0.44 mg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.21 mg(16 %)
Potassium481.21 mg(12 %)
Calcium59.12 mg(6 %)
Magnesium77.48 mg(26 %)
Iron1.68 mg(11 %)
Zinc0.64 mg(8 %)
Saturated fatty acids2.84 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4 globe Artichoke
lemon juice
For the vinaigrette
1 teaspoon salt
1 clove garlic (crushed)
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Black pepper
cup extra-virgin olive oil
How healthy are the main ingredients?
olive oilgarlicArtichokesalt
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.