Tuesday, July 19, 2011

Artichoke recipes

* Exported from MasterCook *

Artichoke Salsa Dip

Recipe By :Chef Marge Tuckett
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces marinated artichoke hearts -- (1 jar)
1/2 cup chopped green onions
2 tablespoons bottled green salsa
1/2 cup shredded Monterey Jack cheese
1/4 cup dairy sour cream
1/4 cup chopped fresh cilantro

Drain artichokes, discard marinade. Coarsely chop artichoke hearts and place in small saucepan combine chopped artichoke hearts, green onion and salsa. Cook over medium heat until heated through, stirring frequently. Remove from heat. Stir in cheese, sour cream and cilantro. Serve warm with chips, crackers or bread.

Makes 1 1/2 cups (6 one-quarter cup servings)

Cuisine:
"TexMex"
Source:
"KSTU-TV"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 111 Calories; 8g Fat (63.4% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

* Exported from MasterCook *

Artichoke Pesto - No Nuts

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounce artichoke hearts -- 2 (14-ounce) cans rinsed and drained
1/2 cup cheese -- Parmigiano-Reggiano, grated
1/4 cup parsley -- fresh, finely chopped
2 teaspoon lemon peel -- grated
1 tablespoon lemon juice
1 tablespoon oil -- olive
1/4 teaspoon salt

Place artichokes in a food processor; pulse 5 times or until finely chopped. Add cheese and remaining ingredients; pulse to combine.

Yield: 21/4 cups (serving size: 1/4 cup).
Prep Time: 12 mins
Total Time: 12 mins

Source:
"Every Day Health dot com"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 1/4 cups"
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Per Serving (excluding unknown items): 59 Calories; 2g Fat (22.0% calories from fat); 3g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1/2 Fat.


* Exported from MasterCook *

Artichoke Pate

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces artichoke-hearts -- drained (1 can0
4 ounces low-fat cream cheese
1/3 cup grated parmesan cheese
3 tablespoons fat-free mayonnaise -- approx.
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice -- (1 to 2)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped black olives
2 tablespoons chopped roasted red peppers
Salt and Cayenne pepper -- to taste

Process the heck out of all ingredients, then leave in fridge for a while to let flavors blend. (will it blend? Yes!) Serve with starchy/firm accoutrements like crackers, breads, or melba toasts.

Makes approx. 1 cup (8 two-tablespoon servings)

The taste was pleasingly subtle, with the initial tartness of the peppers, lemon, garlic, and artichokes offset by the cooling firmness of the cream cheese.

Source:
"Maebius Musing blog @Caring4Green"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 78 Calories; 3g Fat (37.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 269mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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