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Fondi Di Carciofi Con Asparagi

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  Artichoke hearts 4
  Eggs 4
  Asparagus 2 Pound
  Hollandaise sauce 2 Tablespoon

Poach the artichoke hearts, then leave them to cool.
Hardboil the eggs.
Wash and scrape the asparagus and discard the tough part of the stalks.
Tie in bundles and cook in boiling, unsalted water for 15 to 20 minutes.
Chop the eggs, mix with some of the asparagus tips and place on the artichoke hearts.
Place the remaining asparagus tips on top and pour over Hollandaise sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1175 Calories from Fat 263

% Daily Value*

Total Fat 29 g45.4%

Saturated Fat 7.1 g35.3%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1576.5 mg65.7%

Total Carbohydrates 182 g60.8%

Dietary Fiber 92.5 g369.9%

Sugars 32.1 g

Protein 90 g180.6%

Vitamin A 160.2% Vitamin C 349.9%

Calcium 92.2% Iron 224.9%

*Based on a 2000 Calorie diet

Fondi Di Carciofi Con Asparagi Recipe