Parmesan Artichoke Bottoms Recipe
Servings: 4
Ingredients
- 2 x 14-oz (390 g) cans artichoke bottoms, rinsed,
- Â Â liquid removed, and patted dry
- 1Â 1/2 c. (375 ml) grated Parmesan cheese
- 1/2 c. (125 ml) mayonnaise
- 4 clv garlic, finely minced
- 1 Tbsp. (15 ml) fresh lemon juice
- 1 tsp (5 ml) grated lemon peel
- Â Â Salt and freshly grnd pepper to taste
- 1/4 c. (60 ml) pine nuts (pignoli)
Directions
- Place the artichoke bottoms round side down in a lightly greased baking dish. Combine the remaining ingredients except the pine nuts in a small bowl and stir to combine. Mound the Parmesan mix on the artichoke bottoms and sprinkle with the pine nuts. Bake in a preheated 350F (180C) oven till heated through, about 2 min.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 355 | 81% |
| Total Fat 40.42g | 51% |
| Saturated Fat 10.58g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 760mg | 32% |
| Potassium 109mg | 3% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.83g | 1% |
| Protein 16.33g | 26% |
