Shrimp-stuffed Artichokes with Lemon Mayonnaise
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, while other artichoke elements are beneficial for the eyes. Shrimp contains iodine which can be very beneficial for the body.
You can always use a red onion in place of a shallot.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.1 g | (110 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,296 mg | (32 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 9 g |
Preparation steps
For the artichokes, rinse artichokes, remove stems and lower small leaves and cut off leaf tips with a kitchen shears. Cut lemon in half and rub over artichokes. Place artichokes blade tips up in a large pot of salted water, add a slice of lemon and cook for about 20 minutes. Drain artichokes, cut in half lengthwise, scoop out centers with a spoon and keep warm.
For the filling, peel shallots and garlic, chop finely and sauté in olive oil. Rinse shrimp, pat dry and chop coarsely. Rinse and trim zucchini and finely dice. Stir shrimp into shallot mixture, sauté briefly and stir in zucchini. Season filling with salt and pepper and stir in parsley.
Spoon filling into artichokes and arrange on plates.
For the lemon mayonnaise, mix egg yolk, lemon juice and mustard and season with salt and pepper. Stir olive oil in a thin stream into egg yolk mixture and transfer to a serving bowl. Garnish lemon mayonnaise with lemon zest and serve with the stuffed artichokes.
