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Artichoke Custards with Fava Bean Sauce Recipe
Nutrition
Cal/Serving: 307Daily Value: 15%
Servings: 6
Low-Carb
Sugar-Conscious
| Fat | 28g | 43% |
| Saturated | 12g | 62% |
| Trans | 0g | 0% |
| Carbs | 10g | 3% |
| Fiber | 2g | 10% |
| Sugars | 1g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 154mg | 51% |
| Sodium | 308mg | 13% |
| Calcium | 72mg | 7% |
| Magnesium | 37mg | 9% |
| Potassium | 320mg | 9% |
| Iron | 1mg | 7% |
| Zinc | 1mg | 5% |
| Vitamin A | 1026IU | 21% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 66µg | 17% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 14µg | 18% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1/2 lemon
- 4 artichokes (about 8 ounces each)
- 1 cup plus 2 tablespoons heavy cream
- 3 large eggs, at room temperature, beaten
- Kosher salt and freshly ground white pepper
- Boiling water
- 3/4 cup frozen fava beans
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon chopped sage
- 1/2 teaspoon chopped rosemary
- 1 tomato—peeled, seeded and chopped
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
