90 min
Temperature: Hot
Cuisine type: Italian cuisine
Type of dish: Vegetables
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 1.0 kg
Onion 0.05 kg
Ground white pepper 0.001 g
Table salt 6.25 g
Bacon 0.1 kg
Grated cheese 0.05 kg
Parsley 0.75 g
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 with white roux and a stock. Add reduced white wine, salt, white pepper and a little parsley.
  • Put the artichokes over the garnish and baste with the sauce. Add the chopped bacon and sprinkle with grated cheese.

 

HOW TO SERVE

  • Grill in the oven right before serving and sprinkle with a little freshly chopped parsley.
Nutritional information (1 portion)
Fiber 18.24 g
Saturates 8.89 g
Monounsaturated fatty acids 10.2 g
Polyunsaturated fatty acids 5.75 g
Cholesterol 41.05 mg
Calcium 334.7 mg
Iron 4.07 mg
Zinc 1.5 mg
Vitamin A 551.86 ug
Vitamin C 48.55 g
Folic acid 168.95 ug
Salt (Sodium) 1156.25 mg
Sugars 15.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.