Escalopes with artichokes

Source: nephrodiet francapasticci.it

Presentation

Second course based on beef, artichokes, extra virgin olive oil, flour, garlic, parsley, salt and pepper

Ingredients

for 4 people:

400 g (14.1 oz) lean beef

300 g (10.6 oz) fresh artichokes, cleaned

40 g (1.4 oz) extra-virgin olive oil

30 g (1.1 oz) all-purpose flour

Garlic, to taste

Fresh parsley, to taste

Salt, to taste

Freshly ground black pepper, to taste

Method

Beat the meat with a meat crusher to make it more tender

Flour it and shake off the excess flour.

In a large pan, heat the oil and cook the escalopes over high heat on both sides for a minute

Remove from the pot and put hot on a plate.

Now put the minced garlic and the cleaned and sliced artichokes in the pot.

Cook them, adding white wine or water, if necessary.

Add the escalopes and cook.

Just before the end, add the chopped parsley and season with salt and pepper.

Allergens

Garlic: very rare cases of garlic reactivity reported

Artichoke: possible individual intolerance

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Artichoke: The cynarin of the artichoke promotes the purifying and detoxifying activity of the liver and also stimulates diuresis and fat deposition and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system, and the functioning of the liver. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Meat: rich in selenium that supports the immune system. To reduce the presence of potassium, boil the meat in plenty of water which is then eliminated.

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Safety / Intended use

Also intended for individuals suffering from: