Photo: Cala
Estimated Nutrition (whole recipe, rough)
873
Calories
50g
Protein
44g
Fat
70g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lemon, halved
- 4 large artichokes
- 2 1⁄2 Tbs. unsalted butter
- 2 small yellow onions, chopped
- 3 garlic cloves, chopped
- 4 cups chicken stock
- 1⁄2 cup dry white wine
- 1 Tbs. chopped fresh thyme
- 1 russet potato, peeled and cubed
- Salt and freshly ground pepper, to taste
- 5 oz. baby spinach
- 2⁄3 cup heavy cream, warmed
- Six 1⁄2-inch baguette slices, brushed
- with olive oil and toasted
- Shaved Parmigiano-Reggiano cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes