Baked Artichokes with Vegetables

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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
669
calories
Calories
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie669 cal.(32 %)
Protein19.08 g(19 %)
Fat36.4 g(31 %)
Carbohydrates72.37 g(48 %)
Sugar added0 g(0 %)
Roughage31.04 g(103 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A442.52 mg(55,315 %)
Vitamin D0 μg(0 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.38 mg(35 %)
Niacin6 mg(50 %)
Vitamin B₆0.87 mg(62 %)
Folate377.93 μg(126 %)
Pantothenic acid1.98 mg(33 %)
Biotin2.19 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C71.41 mg(75 %)
Potassium2,200.42 mg(55 %)
Calcium272.59 mg(27 %)
Magnesium331.12 mg(110 %)
Iron7.56 mg(50 %)
Iodine1.25 μg(1 %)
Zinc2.9 mg(36 %)
Saturated fatty acids4.94 g
Cholesterol0 mg
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
16 Artichoke
250 grams onions
200 grams shallots
100 grams carrots
lemons
250 milliliters dry white wine
150 milliliters olive oil
salt
freshly ground peppers
1 Tbsp thyme (finely chopped)
How healthy are the main ingredients?
onionshallotcarrotthymeArtichokelemon
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Preparation steps

1.

Peel onions, shallots and carrots and cut into small pieces. Mix with 2 tablespoons of oil and spread in a baking pan.

2.

Rinse artichokes, break off stems and remove woody leaves.

3.

Cut off top thirds of the leaves with scissors. Remove hay. Sprinkle artichokes immediately with lemon juice, season with salt and pepper and arrange on top of vegetables. Sprinkle with thyme and remaining olive oil. Add wine and 200 ml (approximately 3/4 cup) of water to the pan.

4.

Cover pan with aluminum foil and bake in preheated oven at 120°C (approximately 250°F) for about 2 hours.

5.

Remove artichokes from the pan, arrange on plates and spread with vegetables. Drizzle with cooking juices and serve. 

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