Tomato and Mozzarella Stuffed Artichokes

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Tomato and Mozzarella Stuffed Artichokes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein12.79 g(13 %)
Fat18.28 g(16 %)
Carbohydrates21.51 g(14 %)
Sugar added2.1 g(8 %)
Roughage4.96 g(17 %)
Vitamin A210.95 mg(26,369 %)
Vitamin D0 μg(0 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.95 mg(8 %)
Vitamin B₆0.12 mg(9 %)
Folate22.08 μg(7 %)
Pantothenic acid0.13 mg(2 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25.37 mg(27 %)
Potassium310.19 mg(8 %)
Calcium271.62 mg(27 %)
Magnesium17.11 mg(6 %)
Iron2.98 mg(20 %)
Zinc0.26 mg(3 %)
Saturated fatty acids6.3 g
Cholesterol25 mg
Author of this recipe:

Ingredients

for
2
Ingredients
1 can
Artichoke bottoms (210 g, drained)
2
70 grams
10 grams
½
1 tablespoon
1 teaspoon
1 pinch
½ bunch

Preparation steps

1.

For the filling: Rinse the artichokes and pat dry. Rinse the tomatoes, quarter, remove seeds and cut into cubes. Cut the mozzarella into small cubes. Peel and chop the garlic. In a bowl, stir the tomatoes with the mozzarella, pine nuts and garlic. Add the oil and vinegar, and season with salt and pepper to taste. Season with the sugar. Stir until thoroughly combined. 

Preheat the broiler.  

2.

For the assembly: Season the artichokes with salt and pepper to taste. Place a basil leaf inside each artichoke. Fill the artichokes with the tomato mixture.

3.

Place on a baking sheet and cook under the broiler until warmed through, about 7 minutes.