Italian style artichokes vegetarian
90 min

Type of dish:
Vegetables
Temperature:
Hot
Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
1.0 kg
Onion
0.05 kg
Natural mushrooms
0.2 kg
White wine
0.1 l
Ground white pepper
0.001 g
Table salt
6.25 g
Grated cheese
0.05 kg
Parsley
0.75 g
Concassé tomato
5.0 ud
Creamed corn
0.048 kg
Margarine
0.048 kg
Table salt
0.008 g
Vegetable stock
1.2 l
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Elaborar el tomate concassé.
- Cortar el perejil y la cebolla en brunoise.
- Filetear el champiñón.
- Cocer las alcachofas en caldo blanco. Si es congelada cocer a la inglesa o al vapor.
- Pochar la cebolla y añadir el champiñón fileteado, hasta que se cocine. Por último, añadir el tomate concassé. Poner a punto de sal.
- Elaborar una salsa velouté.
- Poner la alcachofa, encima la guarnición y después salsear. Espolvorear el queso rallado.
- Gratinar al horno en el momento de servir y añadir perejil picado si se desea.
Nutritional information (1 portion)
Energy
372.23
kcal
Carbohydrates
32.09
g
Proteins
16.38
g
Lipids
14.98
g
Fiber
17.68
g
Saturates
4.62
g
Monounsaturated fatty acids
4.92
g
Polyunsaturated fatty acids
4.33
g
Cholesterol
21.05
mg
Calcium
325.33
mg
Iron
3.72
mg
Zinc
1.17
mg
Vitamin A
496.94
ug
Vitamin C
46.88
g
Folic acid
163.26
ug
Salt (Sodium)
1111.11
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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