Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 pack frozen artichoke hearts
- x italian herbs
- x balsamic vinegar
- x 1 t olive oil
- 1 onion, chopped fine
- 3 garlic cloves peeled and
- squinched up into little
- pieces
- 1 large package of mushrooms
- sliced
- 1/2 cup or so f/f parmesan cheese
- 2 spoonsfuls of f/f mayo and
- f/f sour cream.
- 1 dash worcestershireshshchestshire
- (you know what i mean)
- =
Directions
Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, i"m sure). Stir artichoke hearts and rest of ingredients together. Don"t put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross. Bake at 350°F for about 30 minutes in a french white corning ware casserole. If you put it in anything else it will explode. This is great as a dip, or in a pita sandwich. I hope you like it, and i promise not to post too often until i actually learn to measure and write :-)