Tomato and Mozzarella Stuffed Artichokes
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
155
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 626 mg | (16 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 can Artichoke bottoms (210 g, drained)
- 2 Tomatoes
- 70 grams Mozzarella
- 10 grams Pine nuts
- ½ garlic clove
- 1 Tbsp olive oil
- 1 tsp White vinegar
- salt
- peppers
- 1 pinch sugar
- ½ bunch Basil
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.
