Artichokes with Sorrel Mayo and Radish-Cardamom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.4 g | (111 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,333 mg | (33 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 lemon (juiced)
- 4 Artichoke (each around 500 grams) (approximately 18 ounces)
- 2 hard-boiled eggs
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 1 bunch Sorrel
- 100 grams Whipped cream
- 1 bunch Radish
- 125 grams cream cheese
- 5 Tbsps Whipped cream
- ½ tsp ground Cardamom
Preparation steps
For the artichokes: Trim the stems and the top third of the artichoke leaves. Bring a large pot of water to a boil with the lemon juice and season with water. Add the artichokes and simmer over medium heat for about 40 minutes, until the leaves can be easily pulled out.
For the sorrel mayo: Peel the eggs and cut in half. Press the egg yolks through a fine-mesh sieve and mix with the vinegar, season with salt and pepper then gradually stir in the oil.
Rinse the sorrel, shake dry, trim and chop. Finely dice the egg whites and stir into the egg yolk mixture along with the sorrel and sour cream.
For the radish-cardamom sauce: Trim the radishes, rinse and grate.
Mix the cream cheese, cream and cardamom until smooth and season with salt and pepper. Stir in the grated radish.
Serve the artichokes with the dips.
