Garrison Italian style artichokes

90 min
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 0.5 kg
Onion 0.025 kg
Natural mushrooms 0.125 kg
Concassé tomato 1.0 ud
Veloute sauce made with vegetable stock 0.25 l
White wine 0.025 l
Ground white pepper 0.001 g
Table salt 10.0 g
Bacon 0.05 kg
Grated cheese 0.025 kg
Parsley 0.75 g
Sunflower oil 0.0 l
See Recipe
Tomato 0.06 kg
Olive oil 0.003 l
Table salt 0.75 g
Sugar 0.001 kg
See Recipe
Plain flour 0.01 kg
Margarine 0.01 kg
Table salt 0.001 g
Vegetable stock 0.25 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
152.89
kcal
Carbohydrates
6.32
g
Proteins
7.23
g
Lipids
9.77
g
Sugars 1.25 g
Salt (Sodium) 1019.5 mg
Folic acid 17.86 ug
Vitamin C 5.58 g
Vitamin A 96.0 ug
Zinc 0.51 mg
Iron 0.78 mg
Calcium 93.23 mg
Cholesterol 17.3 mg
Polyunsaturated fatty acids 1.6 g
Monounsaturated fatty acids 3.9 g
Saturates 3.59 g
Fiber 6.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.