Artichokes with Basil Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 51.9 g | (173 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 348 μg | (116 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,952 mg | (49 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 6 small Artichoke
- lemons (juice)
- salt
- 100 grams Pine nuts
- 1 shallot
- 1 garlic clove
- 100 grams Basil
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 Tomatoes
Preparation steps
For the artichokes: Rinse the artichokes, remove the stem and the small lower leaves. Remove the outer leaves. Cut off the leaf tips with kitchen scissors. Cut the lemon in half and rub on all surfaces. Place the artichokes with the blade tips upwards in a large pot of salted water and cook with a slice of lemon for 20 minutes. Remove and drain. Halve artichokes lengthwise and scrape out the hay with a spoon the hay. Keep warm.
For the filling: Peel and finely chop the shallot and garlic. Sauté in 2 tablespoons of hot oil until transparent.
Rinse the basil, shake dry and chop finely. Add with the pine nuts to the shallots. Stir, sauté and season with salt, pepper and lemon juice.
Blanch the tomatoes. Peel, quarter and remove the seeds. Cut into small cubes and let stew briefly in remaining olive oil. Season with salt and pepper.
Fill the artichokes and transfer to plates. Garnish with stewed tomatoes and basil leaves.
