Roast Artichokes, Potatoes and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.2 g | (131 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 270 μg | (90 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,308 mg | (58 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 4 large Artichoke (each about 300 grams)
- 4 Tbsps lemon juice
- 600 grams potatoes
- 500 grams carrots
- 2 scallions
- 2 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- salt
- freshly ground peppers
- 350 milliliters Vegetable broth
- 150 milliliters dry white wine
- 1 bay leaf
- 3 Tomatoes
- 2 Tbsps olive oil
Preparation steps
Rinse artichokes, cut off stems and remove woody leaves. Cut off top thirds of the leaves with scissors. Halve artichokes lengthwise and drizzle with 2 tablespoons of lemon juice. Cook artichoke halves in plenty of salted water, covered, for about 20 minutes.
Peel and rinse potatoes, cut into bite-sized cubes. Peel carrots and cut diagonally into 1.5 cm thick slices (approximately 1/2 inch). Rinse scallions and cut into rings. Peel garlic and chop finely. Cook potatoes and carrots in boiling salted water for about 5 minutes. Drain well.
Drain artichokes, remove hay and cut halves lengthwise again. Rinse rosemary and thyme sprigs and shake dry.
Spread all prepared vegetables in a baking pan. Add broth and wine to the pan and season with salt, pepper, rosemary, thyme and bay leaf. Cover pan with aluminum foil.
Roast in preheated oven at 200°C (approximately 400°F) for about 25 minutes.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter and remove seeds, dice into small cubes. Sprinkle tomatoes over the dish and bake for 10 minutes more.
Remove from the oven and drizzle with remaining lemon juice and olive oil, serve immediately.
