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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (98g) Recipe makes 9 servings |
||
| Calories 77 | ||
| Calories from Fat 25 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 432mg | 18% | |
| Potassium 328mg | 9% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 1.0g | ||
| Protein 4.8g | 9% | |
Ingredients
-
2 (14 ounce) cans quartered artichoke hearts, rinsed and drained
- 1/2 cup grated fresh parmigiano-reggiano cheese
- 1/4 cup finely chopped fresh parsley
- 2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Directions
1
Place artichokes in food processor and pulse until finely chopped (5 times).2
Add remaining ingredients and pulse to combine.
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