Garlicky Smashed Potato Stuffed Artichokes
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Garlicky Smashed Potato Stuffed Artichokes calories by ingredient
Introduction
These are great as a side dish or a light meal - serve with chicken or fish. Packed with vitamins and worth the extra prep with fresh artichokes. These are great as a side dish or a light meal - serve with chicken or fish. Packed with vitamins and worth the extra prep with fresh artichokes.Number of Servings: 1
Ingredients
-
Artichokes, fresh, 1 artichoke, medium
Sweet and/or fingerling potato 2 small (about 3/4 cup potato once mashed
Garlic, .5 tsp or one clove, minced
Onions, raw, 1 tbsp minced
balsamic vinegar, 1 tablespoon
Salt, 1 dash
Pepper, black, 1 dash
Mozzarella - shredded part skim cheese, 1.5 T
Dried herbs of choice (basil, oregano, thyme)
Parmesan Cheese, grated, a few pinches
Parsley, 2 sprigs
Directions
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.