Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid using a slotted spoon.
Recipe by Cooking Light October 2004
Credit: Tina Cornett; Melanie J. Clarke
216 calories; calories from fat 28%; fat 6.6g; saturated fat 1g; mono fat 4.5g; poly fat 0.6g; protein 6.8g; carbohydrates 32.1g; fiber 3.1g; cholesterol 38mg; iron 3.7mg; sodium 445mg; calcium 54mg.