Stuffed Artichokes with Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 36.1 g | (120 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 2,224 mg | (56 %) | ||
| Calcium | 517 mg | (52 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 18 g |
Ingredients
Preparation steps
For the artichokes: Rinse artichokes, trim the stem and snap off lower leaves and tough outer leaves. Cut the tips off remaining outer leaves with kitchen shears. Cut the lemon in half and rub over exposed artichoke leaves. Place artichokes upright in a large pot of boiling salted water and cook with a lemon half until tender, about 20 minutes. Remove artichokes, let drain and scrape out choke with a spoon.
Rinse tomatoes, cut into quarters and remove the seeds. Cut tomatoes into cubes. Peel and chop garlic. Mix the tomatoes and garlic, then add oil and vinegar and season with salt, pepper and sugar to taste.
Season the artichokes with salt and pepper, then fill with the tomato mixture and sprinkle with cheese.
Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Garnish with chopped basil before serving on gratin (see below).
While artichokes are cooking in pot of water, make the gratin:
Peel the potatoes and cut into thin slices. Arrange in a buttered baking dish in an overlapping layer.
Mix together cream, milk, salt, pepper and grated cheese and pour over the potatoes.
Bake in a preheated oven (180°C, approximately 350°F) for about 45 minutes, or until the potatoes are browned and slightly soft. Serve hot, topped with artichokes.
