Sauteed Artichokes
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
276
calories
Calories
Healthy, because
Even smarter
Nutritional values
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile. Other artichoke ingredients have a positive effect on the eyes.
You can use any type of oil you want. Grapeseed oil can have a number of health benefits!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 64.9 g | (216 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 411 μg | (137 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 2,167 mg | (54 %) | ||
| Calcium | 323 mg | (32 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Artichoke
- lemon juice (from 2 lemons)
- 5 cloves garlic cloves
- 6 Tbsps olive oil
- salt (to taste)
- freshly ground peppers (to taste)
- ½ cup water
- 2 sprigs parsley
Preparation steps
1.
Wash and trim the artichokes and remove the tough outside leaves. Leave the stalks on, but peel the stalks and cut the artichokes into quarters. Sprinkle the artichoke quarters with lemon juice to stop discoloration.
2.
Crush the unpeeled garlic cloves using a garlic press.
3.
Heat the olive oil in a large heavy-bottomed pan. Put the artichoke quarters into the hot oil. Add the garlic and season with salt and plenty of coarsely ground pepper.
4.
Stir in water and add the parsley. Cover and cook over a medium heat for 15 minutes.
5.
Remove the ‘choke’ from the artichokes if necessary. This will depend on the size of the artichoke. Leave the artichokes to cool in the pan, then transfer to plates.
6.
Take the garlic and parsley out of the pan. Divide the cooking liquid between the 4 plates. Then sprinkle each plate of artichokes with 2 tbsp lemon juice. Season again with salt and pepper if necessary and sprinkle with a little olive oil. Leave to stand for 10 minutes and serve cold as an appetizer.
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