Artichokes with Arugula Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 56.9 g | (190 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 2,160 mg | (54 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 800 grams Jerusalem artichoke
- 4 large Artichoke
- 1 organic lemon
- 1 handful Arugula
- 350 grams Quark
- 50 milliliters mineral water
- 1 garlic clove
- salt
- freshly ground peppers
Preparation steps
Preheat oven to 120°C (approximately 250°F.)
Rinse artichokes thoroughly and pat dry. Plane Jerusalem artichoke tubers into thin slices using vegetable peeler or truffle slicer and place on baking sheet lined with baking paper. Place baking sheet on second rail of hot oven and allow tubers to dry for about 1 hour, leaving oven door open a crack (by, for example, placing wooden spoon handle in oven door.) Stir Jerusalem artichoke chips from time to time - chips are done when they "rustle" during mixing.
Cut lemon in half. Remove tip and tail from artichokes and immediately rub cut surfaces with lemon half to prevent discoloration. Lightly simmer artichokes and lemon half in large pot of boiling water for about 30 minutes until artichoke leaves can be plucked easily.
In the meantime, rinse arugula, spin dry and chop finely. Mix quark with mineral water until smooth. Peel garlic, squeeze through press and add garlic and arugula to quark mixture. Season arugula-quark dip with salt and pepper.
Cut remaining lemon half into columns. Remove artichokes from water and briefly drain upside down. Serve artichoke with arugula-quark dip, Jerusalem artichoke chips and lemon wedges.
