Marinated Artichokes
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(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
213
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.2 g | (217 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 412 μg | (137 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 2,190 mg | (55 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 475 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the artichokes and remove the hard outer leaves. Trim the end of the stem and peel. Cut into halves or quarters. Sprinkle with lemon juice so the artichokes do not turn dark.
Crush the unpeeled garlic cloves unpeeled with the heel of your hand enough to crack the peel.
2.
In a large Dutch oven, heat 6 tablespoons olive oil. Add the artichokes to the hot oil along with the garlic cloves. Season with salt and sprinkle generously with coarse ground pepper. Add 125 ml (about 1/2 cup) water and the parsley sprigs. Cover and stew over medium heat for 15 minutes. Let the cool in the cooking liquid.
To serve, transfer from the cooking liquid to a plate.
