Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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 14-ounce can artichoke hearts, drained
- 1 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
- 1/4 cup reduced-fat mayonnaise
- 1 clove garlic, finely chopped
- 1 teaspoon freshly grated lemon zest
- Dash of cayenne pepper
- Salt & freshly ground pepper to taste
Directions
Preheat oven to 400�F.
2. Place artichoke hearts in the center of a clean
kitchen towel; gather up the ends and twist firmly to
extract all the moisture.
3. Combine the artichokes, 1 cup Parmesan cheese,
mayonnaise, garlic, lemon zest and cayenne pepper in a
food processor. Process until smooth, scraping down
the sides of the bowl. Season with salt and black
4. Spread the mixture in an even layer in a small
ovenproof gratin dish. Sprinkle with the remaining 1
tablespoon Parmesan cheese and bake until the top is
golden, about 15 minutes. Serve warm.
Makes about 1 1/3 cups
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy