Artichoke with Ragu
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 35.1 g | (117 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,578 mg | (39 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- lemon juice
- 4 large Artichoke (hard stem and lower leaves removed)
- For the sauce
- 3 scallions (sliced)
- 1 garlic clove (finely chopped)
- 2 Tbsps olive oil
- 4 cups ripe Tomatoes (peeled and diced)
- 2 Tbsps tomato puree
- ⅞ cup vegetable stock
- 1 tsp thyme
- sugar
Preparation steps
1.
Bring a pot of salted water to the boil and add some lemon juice. Add the artichokes, cover, and cook for around 30 min until soft.
2.
Fry the white spring onions and the garlic in hot oil. Add the tomatoes, tomato puree and stock and season with salt, ground black pepper, thyme and a pinch of sugar. Simmer on a medium hat for around 15 min.
3.
Remove the artichokes from the water, open the leaves, remove the fibres and place in a bowl. Fill with the tomato sauce and garnish with the green spring onions.
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