10 min • EasyArtichoke and Spinach Salad Recipe
This artichoke and spinach salad recipe is quick to make: fresh spinach, artichoke hearts, and crumbled Roquefort-style blue cheese; Gently blend with garlic…
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Standalone Permanent Pagearrow_backBack to dictionary
ecoMevsimlik Hasat • Yerli Tarım
Nature at Its PurestpH 5.2 – 6.5
biotechArtichoke
Natural Kitchen EssenceVegetablesEntry No: #2106
Artichoke
Karaciğer dostu sinarin zengini, taze bakla ve dereotuyla pişen asil sebze (Cynara cardunculus).
check_circleAllergen Status: Clear
This raw ingredient does not directly belong to any of the 14 regulated core allergen groups.
Calories47 kcal
Protein3.3 g
Carbs10.5 g
Natural Fat0.2 g
Per 100g pure reference portionDetailed analysis table ↓
info
Allergen information applies to the pure base ingredient. For packaged industrial products, check the manufacturer's label for possible cross-contamination and additives.
Laboratory Reference • 100g Pure Portion
Nutrition Facts & Calories per 100 Grams
Analysed table of the core macro- and micronutrients in Artichoke. Values are based on 100 grams of the pure, raw ingredient.
scienceReference portion (per 100g)
Energy & Calorieslocal_fire_department
47 kcal
197 kJ energy equivalent
Proteinfitness_center
3.3 g
Source of building-block amino acids
Carbohydratesgrain
10.5 g
Natural sugars: 0 g
Total Fatopacity
0.2 g
Balanced fatty acids
table_chartMicronutrients & Minerals (100g)
Dietary Fibre5.4 gDigestive balance
Natural Sugars0 gPure fruit/vegetable sugars
Sodium0 mgNatural mineral salt
Calcium0 mgBones & tissue
Iron0 mgCellular energy
Vitamin C0 mgNatural antioxidant
verifiedReference Intake (RI) is based on the 2,000 kcal daily requirement of an average adult.Standard: USDA FoodData Central & TÜRKOMP
Kitchen Practice & Craft
The Cook's Guide to Artichoke
Traditional hearthside finesse and kitchen secrets, from heat balance over the flame to the power of a marinade.
skillet
Section 01Mutfakta Kullanımı
Doğal Isı Dengesi & Dirilik
Urla Sakız Enginarı, sebzelerin hücre yapısını ve canlı rengini korumak için yüksek ateşte hızlı soteleme veya buharda pişirme tercih edilmelidir.
Tuzlama Zamanlaması
Sebzeler suyunu erken salmasın istiyorsanız tuzu pişmenin sonuna doğru; yumuşamasını istiyorsanız başında ekleyin.
kitchen
Section 02Saklama Koşulları & İpuçları
Buzdolabı Sebzelik Bölümü4°C – 6°C
Yıkamadan, kağıt havluya sarılı halde delikli poşette 4°C – 6°C'de nemini koruyarak 5-7 gün saklayınız.
Nem KontrolüKuru Saklama
Yıkanarak dolaba konan sebzelerde bakteri üremesi hızlanır; sadece tüketmeden hemen önce yıkayınız.
swap_horiz
Section 03İkame Rehberi
Mevsimlik SebzelerBenzer Doku
Aynı mevsimde hasat edilen benzer su ve lif oranına sahip sebzelerle 1:1 oranında ikame edilebilir.
tips_and_updatesSebzeleri kaynar tuzlu suda haşladıktan hemen sonra buzlu suya atmak (şoklama) rengini capcanlı tutar.
From Kitchen to Table
See All Resultsarrow_forwardRecipes with Artichoke
Recipes made with this ingredient, published by our community.
10 min • Easy
30 min • EasySpinach and Artichoke Dip Sauce Recipe (No Oven, Creamy)
Spinach and Artichoke Dip Sauce Recipe; It is a practical appetizer mixed with cream cheese, sour cream and mayonnaise, flavored with garlic and containing…
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10 min • EasyArtichoke and Spinach Salad Recipe
This artichoke and spinach salad recipe comes together fast: fresh spinach, chopped artichoke hearts, and crumbled blue cheese, lightly tossed with a garlicky…
personİyi Bir YemekGo to Recipe →
Kitchen Chemistry & Harmony