Dressed Italian Veg Platter

Name: Dressed Italian Veg Platter
Total time: 1 h 10 min
Yield: 4
Cuisine: European, Italian
Ingredients: 4 globe Artichoke; lemon juice; 1 tsp salt; 1 clove garlic cloves (crushed); 1 tsp Dijon mustard; 1 Tbsp balsamic vinegar; Black pepper; 0.375 cup extra-virgin olive oil

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Health Score:

98 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

173

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	173 cal.	(8 %)
Protein	7 g	(7 %)
Fat	12 g	(10 %)
Carbohydrates	9 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	32.4 g	(108 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.9 mg	(16 %)
Vitamin K	6.2 μg	(10 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0 mg	(0 %)
Niacin	4.5 mg	(38 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	204 μg	(68 %)
Pantothenic acid	0.9 mg	(15 %)
Biotin	12.4 μg	(28 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	25 mg	(26 %)
Potassium	1,077 mg	(27 %)
Calcium	162 mg	(16 %)
Magnesium	82 mg	(27 %)
Iron	4.6 mg	(31 %)
Iodine	12 μg	(6 %)
Zinc	1.4 mg	(18 %)
Saturated fatty acids	1.7 g
Uric acid	236 mg
Cholesterol	0 mg
Complete sugar	9 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 globe Artichoke; lemon juice

For the vinaigrette: 1 tsp salt; 1 clove garlic cloves (crushed); 1 tsp Dijon mustard; 1 Tbsp balsamic vinegar; Black pepper; ⅜ cup extra-virgin olive oil

How healthy are the main ingredients?

olive oil garlic clove Artichoke salt

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Product recommendation

... Serve warm with Hollandaise sauce

Preparation steps

Prepare the artichokes: Remove around 4-5 of the toughest outer leaves.

Place the artichoke at the edge of the table so the stalk hangs over the edge. Snap away the stem, removing some of the tough fibres running into the base.

Remove the inedible choke: Spread the leaves apart until you come to the central thinner, lighter leaves. Pull this cone out in one piece and underneath will be the hairy choke – scrape out with a teaspoon.

Rinse the artichokes with water and place immediately in a bowl of water with lemon juice to prevent discolouring.

To cook the artichokes, do not use iron or aluminium pans as it can discolour them. Bring salted water to the boil with some lemon juice and cook, uncovered for about 30 minutes or until a leaf pulls away easily and the bases are tender when tested with a skewer.

Meanwhile make the vinaigrette: Whisk together the first 5 ingredients to a smooth paste, then gradually amalgamate the olive oil until you have a smooth emulsion.

To eat the artichokes, serve at room temperature, tearing off a leaf at a time, dipping it into vinaigrette and eating the tender base, discarding the rest of the leaf. Eat the heart in the middle too.

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