Stuffed Artichokes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 11.13 g | (11 %) | ||
| Fat | 17.92 g | (15 %) | ||
| Carbohydrates | 23.32 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.63 g | (32 %) |
more nutritional values
| Vitamin A | 225.39 mg | (28,174 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 5.09 mg | (42 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 2.07 mg | (17 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 151.36 μg | (50 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 54.88 mg | (58 %) | ||
| Potassium | 825.52 mg | (21 %) | ||
| Calcium | 101.78 mg | (10 %) | ||
| Magnesium | 95.23 mg | (32 %) | ||
| Iron | 2.44 mg | (16 %) | ||
| Iodine | 53.55 μg | (27 %) | ||
| Zinc | 0.88 mg | (11 %) | ||
| Saturated fatty acids | 2.84 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Artichoke
- lemon juice
- salt
- 1 onion
- 1 garlic clove
- 1 small Fennel bulb
- 4 Tbsps olive oil
- 150 milliliters Vegetable broth
- 1 red chili pepper
- 4 hardboiled eggs
- 2 Tbsps chopped parsley
- 2 Tbsps minced Basil
- 4 Tbsps White vinegar
- peppers
Preparation steps
1.
Rinse artichokes, break stems, hard leaves and leaf tips, bend leaves and remove the hay. Drizzle immediately with lemon juice to prevent browning and boil for 25 minutes in salted water.
2.
For the sauce, peel onion and garlic and finely chop. Rinse fennel, cut into quarters and then into strips. Saute onion, garlic and fennel in oil. Pour in broth and simmer for about 10 minutes.
3.
Rinse chile pepper, remove seeds and finely chop. Peel eggs and chop into small cubes. Remove sauce from heat and cool. Add diced chile pepper, eggs, herb and vinegar. Season with lemon juice, salt and pepper.
4.
Stuff artichokes with filling and serve.
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