Stuffed Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65 g | (217 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 436 μg | (145 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,225 mg | (56 %) | ||
| Calcium | 408 mg | (41 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 492 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 8 medium Artichoke
- lemon juice
- salt
- 6 Anchovy (from a jar)
- 1 tsp Caper (from a jar)
- 1 Tbsp black Olives (pitted)
- 2 eggs
- 2 Tbsps grated Parmesan
- ½ tsp lemon zest
- 2 Tbsps finely chopped parsley
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
Rinse the artichokes, remove the stems and tough outer leaves. Cut off the tops and remove the inner fibers. Sprinkle immediately with lemon juice to prevent browning, then boil in salted water for approximately 10 minutes.
Preheat the oven to 200°C (approximately 400°F).
For the filling, drain the anchovies, capers and olives and chop coarsely. Beat the eggs in a bowl, stir in the Parmesan, anchovies, capers, olives, lemon zest and half the parsley. Peel the garlic, squeeze through a press and add to the filling. Season with salt and pepper.
Gently pull the artichoke leaves apart and spoon the stuffing between the leaves. Grease a baking dish with 1 tablespoon of oil, place the artichokes in it and brush with the remaining oil. Bake for 15 minutes, then serve hot, garnished with the remaining parsley.
