Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Artichoke hearts, quartered | 340 g | Bitter, Astringent, Sweet · Cooling |
 Potatoes, diced | 420 g | Sweet, Astringent · Cooling |
 Fresh rosemary | 5 g | Pungent, Bitter, Astringent · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the quartered artichoke hearts and diced potatoes into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the fresh rosemary evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
Artichoke Potato Rosemary Bake is baked until tender and served warm in a moderate portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Artichoke Potato Rosemary Bake
| Nutrient | Per 100g | Per Serving (1 serving (198g)) |
|---|---|---|
| Energy (Calories) | 87 kcal | 173 kcal |
| Protein | 2.5 g | 5.0 g |
| Total Carbohydrates | 14.1 g | 28.1 g |
| Dietary Fiber | 3.7 g | 7.3 g |
| Total Sugars | 0.9 g | 1.7 g |
| Total Fat | 2.9 g | 5.8 g |
| Calcium | 33.4 mg | 66.3 mg |
| Iron | 1.17 mg | 2.33 mg |
| Magnesium | 39.4 mg | 78.3 mg |
| Phosphorus | 69.6 mg | 138.3 mg |
| Potassium | 392 mg | 779 mg |
| Sodium | 287 mg | 571 mg |
| Zinc | 0.38 mg | 0.76 mg |
| Copper | 0.16 mg | 0.32 mg |
| Manganese | 0.22 mg | 0.43 mg |
| Selenium | 0.3 µg | 0.6 µg |
| Vitamin C | 15.6 mg | 30.9 mg |
| Vitamin A (RAE) | 1.7 µg | 3.3 µg |
| Vitamin E | 0.67 mg | 1.34 mg |
| Vitamin K | 11.4 µg | 22.7 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.15 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.10 mg |
| Niacin (Vitamin B3) | 1.03 mg | 2.05 mg |
| Vitamin B6 | 0.21 mg | 0.42 mg |
| Folate (DFE) | 38.6 µg | 76.7 µg |
| Choline | 21.2 mg | 42.2 mg |
