Italian-style Spread on Toasts
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
613
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious springtime snack makes great use of artichokes.
Substitute wholegrain bread for traditional ciabatta to add some fiber to this meal.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dip
- 2 cups canned Artichoke hearts (drained and chopped)
- ⅞ cup Mayonnaise
- 1 cup Parmesan (grated)
- 1 Tbsp parsley (finely chopped)
- salt
- peppers
- ½ lemon (juiced)
- ¼ cup olive oil
- For the crostini
- 2 Ciabatta (cut into slices)
- olive oil
- 1 clove garlic cloves
- salt
- peppers
How healthy are the main ingredients?
Artichoke heartsMayonnaiseParmesanolive oilparsleygarlic clovePreparation steps
1.
Combine all the dip ingredients in a food processor and blitz until smooth. Check for seasoning and set aside until ready to serve.
2.
Brush the slices of ciabatta with olive oil and rub with the garlic clove. Toast on a hot griddle pan, making sure the ciabatta is well oiled. Remove when lightly charred and golden brown.
3.
Serve with the artichoke and parsley dip immediately.
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