Roman-Style Artichokes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.1 g | (110 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium, delicate Artichoke
- 1 lemon
- 1 bunch Lemon balm
- 1 bunch parsley
- 1 shallot
- 4 garlic cloves
- coarse Sea salt
- freshly ground peppers
- 400 milliliters dry white wine
- 4 Tbsps olive oil
Preparation steps
1.
Preheat a convection oven to 180°C (approximately 350°F).
2.
Rinse the artichokes, remove the outer leaves, and peel the stalk. Cut the tips of the leaves, and remove the choke. Spread the leaves apart slightly, and rub with the halved lemon.
3.
Rinse the lemon and the parsley. Rmove the leaves of the parsley, and finely chop. Peel and finely chop the shallot and garlic. Mix the herbs with the shallot, garlic, salt, and pepper.
4.
Fill 4 oven-proof ramekins with 100 ml (approximately 3 ounces) of white wine. Fill the artichokes with the herb mixture, then place stem up in the ramekins. Cover the artichokes with aluminum foil, and bake for 1 hour until the artichokes are tender.
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