Deep-Fried Artichoke
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.7 g | (219 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 425 μg | (142 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,243 mg | (56 %) | ||
| Calcium | 333 mg | (33 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 175 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 200 milliliters dry white wine
- 12 small Artichoke
- 1 lemon
- vegetable oil (for cooking)
Preparation steps
1.
For the batter, pour 150 grams (approximately 5.5 ounces) of flour in a bowl. Separate the eggs. Add the yolks, salt and wine to the flour. Mix into a smooth batter. Let rest for about 10 minutes.
2.
Rinse the artichokes, remove the hard, outer leaves, cut off the stem, peel and halve. Remove the hay and rub with a halved lemon.
3.
Beat the egg whites until stiff and fold into the batter.
4.
Heat the oil in a large pot (about 170°C; approximately 350°F). Dip the artichokes in the remaining flour, roll through the batter and fry in the oil for 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
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