Artichokes with Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
194
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.8 g | (113 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Artichoke
- 2 thick lemons
- 250 grams Yogurt (0.1% fat)
- 1 tsp Mustard
- 2 garlic cloves
- ½ bunch Dill
- 4 Lemon wedge
Preparation steps
1.
Rinse the artichokes, then remove the stems and tips of the leaves. Rub the cut surfaces of the artichokes with a lemon slice, then tie securely with kitchen twine. Bring a saucepan of water to a boil. Add the artichokes, cover, and cook for 40 minutes.
2.
Mix the yogurt with the mustard. Peel the garlic and pass through a press into the mixture. Stir to combine, then season to taste with salt and pepper. Rinse the dill, and set some leaves aside for garnish. Finely chop the remaining leaves. Mix the chopped dill into the yogurt sauce. Drain the artichokes and remove the inner leaves and the choke with a teaspoon. Fill the middle of the artichokes with the yogurt sauce, and garnish with the dill.
3.
Serve the artichokes with lemon wedges.
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