Stuffed Artichoke Hearts
Yield: 8 servings
Source: The Diabetes Snack Munch Nibble Nosh Book
Ingredients
- 1/3 cup chopped ripe tomato
- 2 tablespoons chopped chives or sliced green onion tops
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Dash salt, or to taste (optional)
- 2 drops hot pepper sauce (optional)
- 1 (14 ounce) can whole artichoke hearts, well drained
Directions
In a small bowl, mix together the tomato, chives, Parmesan cheese, oil,
and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small sliver from
the bottom of the hearts so they will stand upright. Set the artichoke
hearts,
bottom side down, on a plate.
Carefully open the leaves to form a cavity. Spoon the stuffing into the
cavity in the hearts, dividing evenly.
Serve at once or cover and refrigerate several hours or overnight before
serving.
Nutritional Information Per Serving
Calories: 22 ; Protein: 1 g ; Fat: 1 g ; Sodium: 104 mg;
Cholesterol: 1 mg ; Dietary Fiber: 1 g ;
Sugars: 1 g ; Carbohydrates: 3 g
Exchanges: 1 Vegetable
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