Artichoke Vegetable Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
126
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.7 g | (69 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Artichoke
- 1 Tbsp olive oil
- 1 generous pinch Saffron
- ½ tsp peppercorns
- ½ tsp Coriander
- salt
- freshly ground peppers
- 100 milliliters dry white wine
- 2 stems Celery (cut into 3 cm long pieces)
- 2 carrots (halved lengthwise and cut into slices)
- 1 stalk Leeks (cleaned and sliced)
- 2 garlic cloves (finely chopped)
- 1 onion (finely chopped)
- 2 Tomatoes (skinned, seeded and cut into columns)
- 1 Tbsp lemon juice
- Dill
- Tarragon
- parsley
Preparation steps
1.
Break the artichoke stems. Remove all of the leaves and hay. Cut the artichoke hearts into quarters and sprinkle with lemon juice.
2.
Saute the artichoke hearts briefly in hot olive oil. Deglaze with the white wine and saffron. Add the peppercorns and coriander seeds. Add 3 tablespoons of water and season with salt. Cover and allow to simmer for 20 minutes.
3.
Stir in all other ingredients, except the herbs and tomatoes. Simmer for another 10 minutes, remove from the heat and allow to cool.
4.
Drain the liquid. Mix with the vegetables. Season with the tomatoes and herbs and serve.
5.
delete step
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