Artichoke and New Potato Packets with Pesto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 359.9
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 300.3 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 7.3 g
- Protein: 12.4 g
View full nutritional breakdown of Artichoke and New Potato Packets with Pesto calories by ingredient
Introduction
A delicious recipe from the May/June 2010 issue of Vegetarian Times. A delicious recipe from the May/June 2010 issue of Vegetarian Times.Number of Servings: 4
Ingredients
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1-1/2 lbs red potatoes, thinly sliced
1/2 cups vegetable broth
12-14 oz can of artchoke hearts, diced
2 cups fresh or thawed edamame
2 medium leeks, white and light green parts chopped (approx. 1 cup)
3 tbsp. prepared pesto
Directions
1. Preheat oven to 400ªF. Place 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold, Shape corners and edges of one half into semi-circular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired and drizzle each with 2 tbsp. broth.
3. Combine artichoke hearts, edamame, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Open the packet slowly (it'll be hot!) and sprinkle with romano cheese and basil to taste, if desired. Note, the cheese and basil are not included in the recipe info.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user M_MORRIS165.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired and drizzle each with 2 tbsp. broth.
3. Combine artichoke hearts, edamame, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Open the packet slowly (it'll be hot!) and sprinkle with romano cheese and basil to taste, if desired. Note, the cheese and basil are not included in the recipe info.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user M_MORRIS165.