Photo: K8
Estimated Nutrition (whole recipe, rough)
773
Calories
32g
Protein
17g
Fat
125g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 can Artichoke hearts, save juice
- 1 ea Small onion, finely chopped
- 1 ea Garlic clove
- 4 ea Eggs
- 1/4 cup Dry bread crumbs
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1/4 tsp Oregano
- 1/8 tsp Tabasco
- 1/2 lbs Cheddar cheese, shredded
- 2 tbsp Parsley, minced
- =
Directions
1
Drain the juice from the artichoke hearts into a frying pan.
2
Saute the onion and garlic in the artichoke liquid until the onion is transparent.
3
Beat the eggs in a small bowl until frothy; add bread crumbs, salt, pepper, oregano, and tabasco.
4
Stir in the cheese, parsley, chopped artichokes and onion mixture.
5
Turn into a 7 x 11 in. buttered baking pan and bake for 30 minutes at 325 deg.
6
Let cool in the pan.
7
Cut in 1" squares.
8
Serve cold or reheat at 325 °F for 10-12 min. freezes well after cooked.
Recipe sourced from
fandom