Garlicky Smashed Potato Stuffed Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Artichokes, fresh, 1 artichoke, mediumSweet and/or fingerling potato 2 small (about 3/4 cup potato once mashedGarlic, .5 tsp or one clove, mincedOnions, raw, 1 tbsp mincedbalsamic vinegar, 1 tablespoonSalt, 1 dashPepper, black, 1 dashMozzarella - shredded part skim cheese, 1.5 TDried herbs of choice (basil, oregano, thyme)Parmesan Cheese, grated, a few pinchesParsley, 2 sprigs
1. Prepare and Steam artichokes until tender (about 20 min). Cool a bit and then spread leaves wide open to remove the thistle and create a "bowl" for the potatoes.
2. While artichokes steam, boil the potatoes, covered in water, until very tender (also about 20 min.). Drain potatoes and mash with a fork - I leave the skins on but that's optional.
3. Add the garlic, onion, balsamic vinegar, salt, pepper, mozzarella, and dried herbs to the potatoes and mix well.
4. Put the artichoke on a foil-lined baking sheet and stuff the artichoke with the potato mixture. Top with the parmesan and bake 15-20 min. Top with fresh parsley if desired. Eat from the inside out, discarding any tough leaves.
Number of Servings: 1
Recipe submitted by SparkPeople user KATIE123080.
2. While artichokes steam, boil the potatoes, covered in water, until very tender (also about 20 min.). Drain potatoes and mash with a fork - I leave the skins on but that's optional.
3. Add the garlic, onion, balsamic vinegar, salt, pepper, mozzarella, and dried herbs to the potatoes and mix well.
4. Put the artichoke on a foil-lined baking sheet and stuff the artichoke with the potato mixture. Top with the parmesan and bake 15-20 min. Top with fresh parsley if desired. Eat from the inside out, discarding any tough leaves.
Number of Servings: 1
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 3.8 g
- Cholesterol: 10.2 mg
- Sodium: 453.4 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 9.7 g
- Protein: 11.1 g
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