Oyster-Stuffed Artichokes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.7 g | (112 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 191 μg | (318 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,496 mg | (37 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Artichoke
- salt
- 2 Tbsps White vinegar
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters Champagne
- 150 milliliters Whipped cream
- 8 Oyster
- 200 grams baby Spinach
- 1 shallot
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Bring about 1 liter (approximately 4 cups) of water and 1 teaspoon salt and vinegar to a boil. Trim artichoke bottoms, put in boiling water and cook for about 15 minutes.
2.
Cook flour and 1 tablespoon butter in a hot pot. Deglaze with half the of champagne and cream. Simmer for about 5 minutes, until slightly creamy. Shuck oysters and add to pot. Add remaining champagne and cook oysters for 4-5 minutes.
3.
Rinse and spin dry spinach. Peel and mince shallot. Heat remaining butter and sauté shallot. Add spinach and season with salt and pepper.
4.
Remove and drain artichokes. Fill with spinach. Add chives to oyster sauce and season with salt and pepper. Pour oyster sauce over spinach and serve.
