Mozzarella-stuffed Artichokes
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
630
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 67.6 g | (225 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 479 μg | (160 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 46.8 μg | (104 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,423 mg | (61 %) | ||
| Calcium | 779 mg | (78 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 4 scoops Mozzarella each about 125 grams (approximately 4 ounces)
- 3 eggs
- 200 grams breadcrumbs
- butter (for the baking dish)
- 100 grams freshly grated Parmesan
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
Rinse the artichokes and break off the stems with the lower, small leaves. Remove the outer leaves. Cut off the leaf tips with kitchen scissors. Cut the lemons in half and rub around all sides of the artichokes. Place the vegetables with the cut tips upwards in a large pot of salted water and simmer with a lemon slice for about 20 minutes. Remove, drain and scrape out the flesh with a spoon.
2.
For the filling, grate the mozzarella finely and mix with the eggs and the breadcrumbs. Place the artichokes in a buttered baking dish, fill with mozzarella mixture, sprinkle with Parmesan and bake for 20-25 minutes in the preheated oven. Remove and serve immediately.
