Chard stalks, artichokes and clams in green sauce

75 min
Type of dish: Vegetables, Shellfish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Artichoke 3.0 kg
Swiss chard 2.5 kg
Clams 0.35 kg
Table salt 0.0 g
Parsley 0.0 g
Elaboration

For the clams:

  • Rinse the clams in a container with plenty of water and salt.
  • Wash and set aside.

For the artichokes:

  • Cook the vacuum-packed artichokes.
  • Remove from the bag and drain.
  • Remove the outer leaves and hairs from the artichokes.
  • Peel the stems and cut them in half.
  • Set aside

For the chard stalks:

  • Remove the leaves from the chard.
  • Wash the stalks and remove the threads with the help from a sharp knife.
  • Cook them in the English style, making sure that they do not float to avoid browning.
  • Cool, drain and cut into regular rectangles.
  • Set aside.

For the green sauce:

SET UP

  • Open the clams in the green sauce.
  • Add the artichokes and the chard stalks.
  • Cook for a few minutes.
  • Add salt if necessary.
  • Sprinkle with chopped parsley.
Nutritional information (1 portion)
Fiber 21.66 g
Saturates 0.56 g
Monounsaturated fatty acids 1.3 g
Polyunsaturated fatty acids 0.84 g
Cholesterol 4.21 mg
Calcium 584.2 mg
Iron 18.46 mg
Zinc 3.07 mg
Vitamin A 942.96 ug
Vitamin C 139.85 g
Folic acid 1164.99 ug
Salt (Sodium) 1210.94 mg
Sugars 13.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.