40 min
Additional culinary preparation: Sauces
Type of dish: Vegetables
Temperature: Hot, Cold
Ingredients for 5 portions
Ingredients for portions/units
Spring onion 3.0 ud
Artichoke 0.5 kg
Cream 38º 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 7.54 g
Saturates 4.39 g
Monounsaturated fatty acids 1.95 g
Polyunsaturated fatty acids 0.31 g
Cholesterol 22.0 mg
Calcium 157.87 mg
Iron 3.0 mg
Zinc 0.28 mg
Vitamin A 126.62 ug
Vitamin C 30.88 g
Folic acid 60.4 ug
Salt (Sodium) 508.92 mg
Sugars 5.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.