Italian style artichokes
90 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
1.0 kg
Cebolla
0.05 kg
Champiñón
0.2 kg
Concassé tomato
5.0 ud
Vino blanco
0.1 l
Ground white pepper
0.001 g
Sal
6.25 g
Bacón
0.1 kg
Queso rallado
0.05 kg
Perejil
0.75 g
Aceite de girasol
0.0 l
Tomato
0.3 kg
Aceite de oliva suave
0.013 l
Harina floja
0.048 kg
Margarina
0.048 kg
Sal
0.005 g
Vegetable stock
1.2 l
Elaboration
- Cook the artichokes in boiling water with salt. When cooked, drain them carefully in order not to break them.
The sauce:
- Soften the onion finely cut into brunoise, with a little olive oil.
- Add the sliced mushrooms and cook all the ingredients until done. Afterwards, add the peeled tomato, seeded and diced.
- Cook and add salt.
- Make a velouté sauce.
- Put the artichokes over the garnish and baste with the sauce. Add the chopped bacon and sprinkle with grated cheese.
- Grill in the oven right before serving and sprinkle with a little freshly chopped parsley.
Nutritional information (1 portion)
Energy
486.28
kcal
Carbohydrates
31.72
g
Proteins
18.91
g
Lipids
26.63
g
Fiber
17.91
g
Saturates
8.89
g
Monounsaturated fatty acids
10.21
g
Polyunsaturated fatty acids
5.75
g
Cholesterol
41.05
mg
Calcium
325.61
mg
Iron
3.87
mg
Zinc
1.45
mg
Vitamin A
496.94
ug
Vitamin C
46.88
g
Folic acid
165.77
ug
Salt (Sodium)
1246.88
mg
Sugars
15.48
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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