Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Artichoke hearts, quartered | 360 g | Bitter, Astringent, Sweet · Cooling |
 Potatoes, sliced | 420 g | Sweet, Astringent · Cooling |
 Fresh parsley | 22 g | Pungent, Bitter · 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 sliced 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 parsley 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 Herb 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 Herb Bake
| Nutrient | Per 100g | Per Serving (1 serving (208g)) |
|---|---|---|
| Energy (Calories) | 84 kcal | 176 kcal |
| Protein | 2.6 g | 5.3 g |
| Total Carbohydrates | 13.8 g | 28.7 g |
| Dietary Fiber | 3.6 g | 7.6 g |
| Total Sugars | 0.9 g | 1.8 g |
| Total Fat | 2.8 g | 5.8 g |
| Calcium | 34.7 mg | 72.1 mg |
| Iron | 1.28 mg | 2.66 mg |
| Magnesium | 39.9 mg | 82.9 mg |
| Phosphorus | 69.8 mg | 145.2 mg |
| Potassium | 394 mg | 819 mg |
| Sodium | 278 mg | 579 mg |
| Zinc | 0.40 mg | 0.84 mg |
| Copper | 0.16 mg | 0.34 mg |
| Manganese | 0.21 mg | 0.44 mg |
| Selenium | 0.3 µg | 0.6 µg |
| Vitamin C | 18.5 mg | 38.5 mg |
| Vitamin A (RAE) | 11.9 µg | 24.7 µg |
| Vitamin E | 0.68 mg | 1.42 mg |
| Vitamin K | 54.6 µg | 113.6 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.16 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.10 mg |
| Niacin (Vitamin B3) | 1.04 mg | 2.16 mg |
| Vitamin B6 | 0.21 mg | 0.43 mg |
| Folate (DFE) | 41.9 µg | 87.1 µg |
| Choline | 21.5 mg | 44.6 mg |
