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Recipe by
The Tuscan artichoke cake is a delicious appetizer typical of Tuscan cuisine. It is a savory cake prepared with fresh artichokes, eggs, grated Parmigiano cheese and lemon juice. The delicate flavor of the artichokes pairs perfectly with Parmigiano cheese, creating a dish rich in taste and aromas. Perfect to serve as an appetizer on special occasions or as a light main course.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean the artichokes and plunge them into water acidulated with lemon juice
Step 2 of 5: Drain them and cut them into wedges
Step 3 of 5: Dredge them in flour and fry them in hot oil
Step 4 of 5: Arrange them in a baking dish, pour over the beaten eggs with salt, pepper and Parmesan
Step 5 of 5: Bake in a hot oven until the cake has a nice golden color
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving313 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 748 kJ179 kcal | 239 kJ57 kcal |
| Fat | 7.81 g | 2.5 g |
| of which saturated fatty acids | 2.44 g | 0.78 g |
| Carbohydrates | 6.38 g | 2.04 g |
| of which sugars | 4.97 g | 1.59 g |
| Fibre | 11.72 g | 3.75 g |
| Protein | 15.06 g | 4.82 g |
| Salt | 0.56 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
