Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light April 1998

Gallery

Recipe Summary

Yield:
3 servings (serving size: 1/3 cup spread and 1 artichoke)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add juice to water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of artichoke pulls out easily. Place artichokes, stem sides up, on a rack to drain.

    Advertisement
  • Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.

  • Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.

Nutrition Facts

286 calories; calories from fat 21%; fat 6.6g; saturated fat 1.6g; mono fat 2.6g; poly fat 1.6g; protein 14.9g; carbohydrates 46.8g; fiber 10.3g; cholesterol 4mg; iron 5.9mg; sodium 558mg; calcium 214mg.
Advertisement
Advertisement