Stuffed artichokes
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.
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 97.7 g | (326 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 630 μg | (210 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 40.8 μg | (91 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 3,293 mg | (82 %) | ||
| Calcium | 685 mg | (69 %) | ||
| Magnesium | 251 mg | (84 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 708 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 26 g |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 350°F.
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.