| 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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