Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kilo of dried broad beans,
- 8 artichokes,
- 1 onion,
- 1 bunch of fennel or dill,
- 1 cup of olive oil,
- 1 onion,
- 3 tomatoes,
- salt.
- =
Directions
Simmer the broad beans for about 1/2 hour and strain them. Slice the stem of the artichokes and remove the outer leaves. Cut each artichoke in the middle for better cooking. Rub each artichoke with the lemon and put all of them in bowl full of water. Slice the onion and brown it in the oil. Add the juice of the tomatoes, the salt and the artichokes. Let them boil for 10 minutes and add the broad beans and the fennel or dill. Allow to cook for about 1 1/2 hour, stirring occasionally.