Pasta with Artichoke Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 54.3 g | (181 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 41.5 μg | (69 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 368 μg | (123 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 2,083 mg | (52 %) | ||
| Calcium | 598 mg | (60 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 5 lemons
- 6 small Artichoke
- 3 garlic cloves
- 2 Anchovy fillet
- 3 ozs olive oil
- 4 ozs white wine
- 18 ozs Spaghetti
- salt
- 1 bunch parsley (finely chopped)
- 3 ½ ozs Parmesan (freshly grated)
- 6 ozs sundried Tomatoes (in oil)
- 3 Tbsps small Caper (in brine)
- 1 pinch chili peppers
- black peppers
- Sea salt
- 4 ozs little green Olives (with pits)
Preparation steps
Squeeze out the juice of 4 lemons. Rinse the artichokes and remove the hard outer leaves. Clip the sharp ends of the artichokes. Scrape out the hay in the middle with a teaspoon. Peel the stems thoroughly. Immediately sprinkle lemon juice on all surfaces of the artichokes so they do not turn black-brown. Cut the artichoke hearts into quarters or into sixths, depending on size. Finely chop the anchovy fillets. Remove the garlic and finely chop. Cook together with the anchovy fillets in olive oil. Pour in the wine and stir with artichokes in an open pot for about 15 minutes. Cook until tender.
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the package label until al dente. Drain the tomatoes and cut into very thin strips. Rinse the capers with water and add to the cooking artichokes after about 10 minutes. Finally, season the sauce with pepper, chile and sea salt. Drain the spaghetti, mix with the artichoke sauce, add half of the parsley and half of the parmesan and season to taste. Serve on warmed plates and sprinkle with parmesan, sundried tomatoes, olives and parsley. Drizzle with remaining lemon juice and serve hot.
