Stuffed Artichokes

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Stuffed Artichokes
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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
386
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, while other artichoke elements are beneficial for the eyes. 

Serve as an appetizer or as a light meal over a bed of lettuce with dressing such as arugala or spinach. 

1 each contains
(Percentage of daily recommendation)
Calorie386 kcal(18 %)
Protein21.31 g(22 %)
Fat15.2 g(13 %)
Carbohydrates50.79 g(34 %)
Sugar added0 g(0 %)
Roughage21.32 g(71 %)
Vitamin A86.69 mg(10,836 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.15 mg(51 %)
Vitamin B₆0.51 mg(36 %)
Folate286.67 μg(96 %)
Pantothenic acid1.63 mg(27 %)
Biotin2.94 μg(7 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C53.42 mg(56 %)
Potassium1,486.45 mg(37 %)
Calcium375.55 mg(38 %)
Magnesium242.62 mg(81 %)
Iron5.97 mg(40 %)
Iodine7.3 μg(4 %)
Zinc2.71 mg(34 %)
Saturated fatty acids5.29 g
Cholesterol72.71 mg

Ingredients

for
4
Ingredients
12 smaller Artichoke
salt
1 organic lemon (Juice)
olive oil (for the pan)
1 garlic
2 ounces White bread crumbs
4 ounces Ricotta cheese
1 egg yolk
1 ½ ounces freshly grated Parmesan
2 teaspoons freshly chopped thyme
1 tablespoon freshly cut Basil
fresh ground peppers
2 tablespoons olive oil
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oilthymeBasilArtichoke

Preparation steps

1.

Rinse the artichokes. Remove hard tips and cut off the stems. Cook the artichokes in salted water with the lemon juice for about 10 minutes. Remove the fuzzy part of the choke with a melon baller place the artichokes in an oiled baking pan.

2.

Preheat the oven to 350°F.

3.

For the filling: Peel the garlic and chop finely. Mix with 2-3 tablespoons of breadcrumbs, ricotta, egg yolk, parmesan, thyme and basil. Season with salt and pepper. Fill the artichokes with the mixture. Sprinkle with the remaining bread crumbs and drizzle with oil. Bake about 10 minutes until golden brown.