40 min
Additional culinary preparation: Sauces
Type of dish: Vegetables
Temperature: Hot, Cold
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Spring onions 3.0 ud
Artichoke 0.5 kg
Cream 0.1 l
  • Soften the spring onions in butter.
  • Add the artichokes previously cut into quarters, add the poultry stock until artichokes are covered.
  • Leave to cook for approximately 30 minutes.
  • Blend using a hand-held blender, put it through a strainer and boil it again.
  • Add a little bit of cream.
Nutritional information (1 portion)
Fiber 4.63 g
Saturates 4.38 g
Monounsaturated fatty acids 1.95 g
Polyunsaturated fatty acids 0.29 g
Cholesterol 22.0 mg
Calcium 123.13 mg
Iron 1.97 mg
Zinc 0.41 mg
Vitamin A 117.88 ug
Vitamin C 25.69 g
Folic acid 78.5 ug
Salt (Sodium) 453.78 mg
Sugars 4.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.