Recipes · Italian · Side Dishes
Carciofi alla Giudia (Jewish-Style Fried Artichokes)
One serving has 427 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin K (52%), vitamin E (40%), copper (39%), magnesium (29%), vitamin C (29%) and fiber (28%). Ready in 40 minutes.
- Preparation: 20 min
- Cooking: 20 min
- Makes: 1 serving (201 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free, Low carb
Ingredients
- 150 g Artichokes, raw
- 40 g Olive oil
- 10 g Lemon juice
- 1 g Salt
- 0.2 g Black pepper
Method
- Trim the tough outer leaves and stem of the artichoke, and snip the tip of each leaf with scissors; rub with the lemon juice to stop it browning.
- Press the artichoke down on a work surface to gently splay the leaves open like a flower.
- Heat the oil in a deep, heavy pan to about 160 °C (320 °F) and fry the artichoke, stem up, for 10-12 minutes until a knife slides easily into the base.
- Remove, raise the oil temperature to about 190 °C (375 °F), and fry again for 2-3 minutes, pressing down gently to open the leaves further, until deep golden and crisp all over.
- Drain, season with the salt and pepper, and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 427 kcal | 20% |
| Carbohydrates | 16.6 g | |
| Water | 137 mL | |
| Fiber | 8.2 g | 28% |
| Protein | 5 g | 10% |
| Tryptophan | 0 g | |
| Threonine | 0 g | |
| Isoleucine | 0 g | |
| Leucine | 0 g | |
| Lysine | 0 g | |
| Methionine | 0 g | |
| Cystine | 0 g | |
| Phenylalanine | 0 g | |
| Tyrosine | 0 g | |
| Valine | 0 g | |
| Histidine | 0 g | |
| Fat | 40.3 g | |
| Monounsaturated | 29.2 g | |
| Polyunsaturated | 4.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4 g | |
| Saturated | 5.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 68.1 mg | 7% |
| Copper | 0.35 mg | 39% |
| Iron | 2.2 mg | 12% |
| Magnesium | 91 mg | 29% |
| Manganese | 0.41 mg | 23% |
| Phosphorus | 136 mg | 19% |
| Potassium | 568 mg | 12% |
| Selenium | 0.32 µg | 1% |
| Sodium | 530 mg | |
| Zinc | 0.74 mg | 9% |
| Thiamin (vitamin B1) | 0.11 mg | 10% |
| Riboflavin (vitamin B2) | 0.1 mg | 9% |
| Niacin (vitamin B3) | 1.6 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.52 mg | 10% |
| Pyridoxine (vitamin B6) | 0.18 mg | 14% |
| Folate (vitamin B9) | 104 µg | 26% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 52.3 mg | 12% |
| Vitamin A | 1.6 µg | 0% |
| Vitamin C | 21.4 mg | 29% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 6 mg | 40% |
| Vitamin K | 46.6 µg | 52% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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