Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
635
Calories
22g
Protein
2g
Fat
134g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 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
- 6 Italian plum tomatoes, finely chopped (or best tomatoes in season)
- 1 cup finely chopped mushrooms
- 2 tablespoons scallions (green onions)
- 1 can chopped black olives (drained)
- 1 jar (6 oz.) artichoke hearts, finely chopped
- 1 tablespoon chopped fresh parsley (at least !!)
- 2 teaspoons dried basil leaves
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- French bread (for crostini)
Directions
1
Hand chop all vegetables then fold together gently but thoroughly.
2
Add balsamic to taste.
3
Let stand 20 minutes or refrigerate until serve.
4
The longer you store this the juicier it becomes, so draining excess liquid will keep it from getting mushy if you're storing it for more than a day.
Recipe sourced from
fandom