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Servings: 4 Prep time: 30 mins; cooking time: 90 minsCalories/serving: 140 calories, 4g fat (1g Sat, 2g Mono) 20g carb, 6g protein
- 2 cups fresh breadcrumbs, preferably whole wheat (whole meal)
- 1 tablespoon olive oil
- 4 large artichokes
- 2 lemons, halved
- 1/3 cup grated Parmesan cheese
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
- 1/4 teaspoon freshly ground black pepper
- 1 cup plus 2 to 4 tablespoons vegetable stock
- 1/2 cup dry white wine
- 1 tablespoon minced shallot
- 1 teaspoon chopped fresh oregano
- Preheat the oven to 400 F. In a bowl, combine the breadcrumbs and olive oil and coat. Place the crumbs in a baking pan and bake about 8-10 minutes.
- Working with 1 artichoke at a time, trim the stem flush with the base. Cut off the top third of the leaves and any remaining thorns ...
Servings: 6 (1/2cup servings), Prep time: 5 min; total time: 25 minNutrition/serving: 159 calories, 9g fat (4g sat, 2g mono, 1g poly)23mg cholesterol,684mg sodium, 268mg calcium9g carbohydrates, 11g protein
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup light cream cheese
- 3/4 cup grated Parmesan cheese, divided
- 1 cup part-skim shredded mozzarella, divided
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped scallions
- 1 tablespoon chopped fresh flat-leaf parsley
- Preheat oven to 350°. Combine the artichokes, mayonnaise, cream cheese, 1/2 cup Parmesan, 3/4 cup mozzarella, garlic salt, pepper, scallions, and parsley in a bowl; transfer to baking dish.
- Top with remaining Parmesan and mozzarella; bake 20–30 minutes or until golden and bubbling.
Sourced from health.com
Cook Time: 15 minutes Prep Time: 10 minutesYield: 6 Servings Serving Size: 1/6 of the recipe
- 8 oz. mushrooms
- 1 (14 oz.) can artichoke hearts
- 4 cloves garlic
- 1 medium yellow onion
- 5 cups vegetable broth
- 2 Tbsp olive oil
- 12 oz. whole wheat fettuccine
- 1 tsp dried oregano
- ½ tsp dried thyme
- freshly cracked pepper (15-20 cranks)
- 4 oz. frozen cut spinach
- Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices).
- Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients ...
Serving Size: 4 servings
- 1 15 oz. can quartered artichoke hearts, rinsed and drained
- 1 15 oz. can white beans, rinsed and drained
- 2 cups asparagus, cut into 1? pieces
- 1/3 cup thinly sliced radishes (I used watermelon radishes – pretty!)
- 4-5 scallions, chopped
- 1 clove garlic, finely minced
- 1 tbsp. orange juice
- 1 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- 1 tsp. French mustard
- 1 tbsp. nutritional yeast
- splash soy sauce
- salt & pepper to taste
- fresh basil, for garnish
- Lightly steam or microwave the asparagus. Set aside.
- In a large bowl, whisk together the garlic, orange juice, lemon juice, red wine vinegar, mustard, nutritional yeast, soy sauce and salt and pepper. (No, I did not forget the oil.) Add the artichoke hearts, beans, asparagus, radishes and scallions, stirring to combine.
- Serve over a bed of fresh greens, if desired and top with basil.
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