Stuffed Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 34.4 g | (115 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,272 mg | (32 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the vinaigrette
- 2 Tomatoes
- 1 Tbsp white balsamic vinegar
- 2 Tbsps olive oil
- 1 pinch sugar
- Sea salt
- freshly ground peppers
- For the stuffed artichokes
- 4 medium Artichoke
- Sea salt
- olive oil (for greasing)
- 1 Red Hungarian wax pepper
- 1 shallot
- 1 garlic clove
- 2 Anchovy fillet
- 1 tsp Caper
- 2 sprigs parsley
- 1 slice day-old white bread
- 2 Tbsps olive oil
- freshly ground peppers
Preparation steps
For the stuffed artichokes: Rinse the artichokes, trim and remove the hard outer leaves. Cut the stem, peel and cut in half. Scrape out the inner choke with a spoon and then simmer in salted water for about 10 minutes, until al dente. Drain, pat dry and place, cut-side up, on an oiled baking sheet.
Preheat the oven to 200°C (approximately 400°F).
For the filling: Rinse the pepper, cut in half, remove the stem, seeds and pith and finely chop. Peel the shallot and garlic and finely chop. Drain the anchovies and capers and finely chop. Rinse the parsley, shake dry, pluck the leaves and chop. Combine the pepper, shallot, garlic, anchovies, capers and parsley. Remove the crust from the bread and finely grate in a food processor. Mix into the pepper mixture along with the oil and season with salt and pepper. Fill the artichoke halves with the mixture and bake until golden brown, about 15 minutes.
For the vinaigrette: Cut an "X" in the base of the tomatoes, blanch, peel, quarter, core and finely dice. Mix with the vinegar, oil and sugar and season with salt and pepper.
Remove the artichokes from the oven and arrange on a large serving platter. Pour the tomato vinaigrette over top. Serve as an appetizer.
