Stuffed Artichoke Hearts
( 1207 )
| Starters |
| Servings : 4 servings | |
Difficulty :  , Duration :  , Cost :  |
Ingredients
4 artichoke hearts 200 g cold asparagus 200 g mushrooms 1/2 plain yogurt to the Greek 2 tablespoons Xérès 1 tablespoons brandy 1 teaspoon chopped parsley 1/2 lemon juice Salt pepper
Preparation
Place the artichoke hearts on a bed of greens fresh. Fill with raw mushrooms and finely chopped. On a serving plate, separate each artichoke with a small bunch of asparagus. In a bowl, mix yogurt, lemon juice, Xeres, brandy, salt and pepper. Season the artichoke hearts with this sauce. Put this appetizer cool before serving than fresh.
Nutritional references
| Product | Source | Portion (g) | Kcal | Carbohydrates (g) | Fats (g) | Proteins (g) |
|---|---|---|---|---|---|---|
| Cognac | DUKAN | 100 | 480 | 0 | 0 | 0 |
| Sherry | DUKAN | 100 | 228 | 20.01 | 0 | 0 |
| Asparagus (canned) | INRA - CIQUAL | 100 | 19 | 1.5 | 0.3 | 2.7 |
| Artichoke hearts | INRA - CIQUAL | 100 | 18 | 1.2 | 0.2 | 2.9 |
| Chopped parsley | INRA - CIQUAL | 100 | 27 | 1.4 | 0.08 | 4.4 |
| Greek yogurt | JPB | 100 | 121 | 3.13 | 10.01 | 4.74 |
| Paris mushrooms | JPB | 100 | 14 | 0.5 | 0.5 | 2.07 |
| Lemon | INRA - CIQUAL | 100 | 26 | 2.5 | 0.3 | 0.7 |
