Artichokes à la marinara

60 min
Type of dish: Vegetables, Shellfish
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 1.0 kg
Bulk mussels, frozen 0.25 kg
Green sauce made with fumet 1.0 l
Tomato sauce 0.15 l
Table salt 3.75 g
See Recipe
Garlic, bulb 1.0 ud
Parsley 5.0 g
Intense olive oil 0.03 l
Plain flour 0.04 kg
Table salt 3.75 g
Fumet 1.0 l
See Recipe
Onion 0.05 kg
Garlic, bulb 0.08 ud
Green pepper 0.03 kg
Diced tomato 0.2 kg
Sunflower oil 0.005 l
Table salt 0.07 g
Sugar 0.0 kg
Elaboration
  • Make a tomato sauce.
  • Wash the mussels, remove their beards and steam them until open.
  • Remove the mussel shells and keep the mussels in the stock (it can be used frozen).
  • Steam or cook the artichokes with plenty of water. If the artichokes are fresh, cook them in a white stock.
  • Chop some parsley into brunoise.

How to prepare the marinara sauce:

  • Make a green sauce with the fumet and the mussel stock.
  • Add the tomato sauce to impart colour, add salt and add more parsley.
  • Mix the artichokes with the marinara sauce and the mussels.
  • Heat and serve.

 

Nutritional information (1 portion)
Energy
220.81
kcal
Carbohydrates
17.22
g
Proteins
13.96
g
Lipids
7.99
g
Sugars 2.85 g
Salt (Sodium) 795.66 mg
Folic acid 58.92 ug
Vitamin C 20.79 g
Vitamin A 33.12 ug
Zinc 3.76 mg
Iron 4.98 mg
Calcium 163.72 mg
Cholesterol 50.03 mg
Polyunsaturated fatty acids 1.32 g
Monounsaturated fatty acids 4.53 g
Saturates 1.35 g
Fiber 12.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.