| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Appetizers, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | 13-oz can whole artichoke hearts | |
| 3 | oz | Cream cheese -OR- Boursin cheese |
| 1/2 | c | Garlic butter, melted |
| 3/4 | c | Parmesan cheese, grated |
| 3/4 | c | Bread crumbs |
| 1/4 | c | Pine nuts, toasted |
| 72% Calories from Fat; Chol 49 mg; Sod 457 mg. |
INSTRUCTIONS
Open artichoke heart centers gently. Stuff with cream cheese. Dip into butter, then mixture of Parmesan cheese and crumbs. Press pine nuts into cheese. Place on foil-lined baking sheet. Bake at 350 degrees for 30 minutes. May flavor cream cheese with any favorite herbs. Approx per serving: Cal 251; Prot 6 g; Carbo 11 g; Fiber <1 g; Fat 20g; Source: Great Recipes from Great Gardeners Posted to MM-Recipes Digest by dandelion@edeneast.com on Mar 2, 1998
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