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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan bring plenty of water to a boil with a little salt and some lemon juice. Remove all the outer leaves and inside filaments of the artichokes, leaving just the hearts. Cook until tender and let them cool in the water in the pan to avoid darkening of the flesh. To prepare the artichoke leaves, boil them in water and a little salt but avoid overcooking. Remove from the water and refresh under the cold tap. | 2. To cook the asparagus, wash them well, then boil in plenty of lightly salted water until tender but still firm--al dente. Remove from the water and refresh immediately under the cold tap. | 3. To prepare the sauce use an electric blender or food processor. First add the egg white, garlic, chives, pistachios, lemon juice, bread crumbs, half a glass of water, and a little salt and pepper. Blend for a while then, with the machine still running, add the olive oil little by little as if making mayonnaise. This sauce should have a medium consistency. | 4. To serve, drain the artichoke hearts, slice and place on plates. Drape the asparagus over decoratively, and cover with the sauce. Garnish with cherry tomatoes and a few chives or endive leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	8			-	-	-	-
green asparagus	20			50.4333	0.0	11.22	0.2833
extra virgin olive oil	3/4	cup		50.4333	0.0	11.22	0.2833
pistachio nut	1	ounce	chopped	158.76	7.7027	5.7154	12.8482
egg white	1			17.16	0.2409	3.597	0.0561
water	1	glass		-	-	-	-
chive	4	teaspoons	chopped	1.2	0.174	0.1308	0.0292
breadcrumb	2	ounces		50.4333	0.0	11.22	0.2833
garlic clove	2		peeled chopped	50.4333	0.0	11.22	0.2833
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt	1	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.