Recipe Details
Ingredients
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½cupbutter
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1cupgrated Parmesan cheese
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3(14 ounce) cansartichoke bottoms, drained
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1teaspoonlemon pepper
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1teaspoongarlic salt
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8ouncescream cheese, softened
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1tablespoonsour cream
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2tablespoonschopped fresh chives
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish.
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Melt butter in a small saucepan over low heat; remove from heat and set aside. Place Parmesan cheese in a shallow bowl and set aside.
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Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle artichoke bottoms with lemon pepper and garlic salt.
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Combine cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
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Dip each stuffed artichoke bottom into melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake in the preheated oven until the tops of artichokes are golden brown, about 45 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories237 | |
% Daily Value * | |
Total Fat 20g |
25% |
Saturated Fat 12g |
62% |
Cholesterol 57mg |
19% |
Sodium 920mg |
40% |
Total Carbohydrate 9g |
3% |
Dietary Fiber 3g |
9% |
Total Sugars 0g |
|
Protein 8g |
15% |
Vitamin C 10mg |
11% |
Calcium 112mg |
9% |
Iron 0mg |
2% |
Potassium 45mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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