Stuffed Artichokes

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Stuffed Artichokes
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
444
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)
Calorie444 cal.(21 %)
Protein29 g(30 %)
Fat22 g(19 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage97.7 g(326 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.8 mg(32 %)
Vitamin K7 μg(12 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂0.2 mg(18 %)
Niacin15 mg(125 %)
Vitamin B₆0.9 mg(64 %)
Folate630 μg(210 %)
Pantothenic acid3.1 mg(52 %)
Biotin40.8 μg(91 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C77 mg(81 %)
Potassium3,293 mg(82 %)
Calcium685 mg(69 %)
Magnesium251 mg(84 %)
Iron14.7 mg(98 %)
Iodine51 μg(26 %)
Zinc5.2 mg(65 %)
Saturated fatty acids7.2 g
Uric acid708 mg
Cholesterol104 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
12 smaller Artichoke
salt
1 organic lemon (Juice)
olive oil (for the pan)
1 garlic clove
2 ozs White bread crumbs
4 ozs Ricotta cheese
1 egg yolk
1 ½ ozs freshly grated Parmesan
2 tsps freshly chopped thyme
1 Tbsp freshly cut Basil
fresh ground peppers
2 Tbsps 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.

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