Jerusalem Artichoke Bake

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Here's an easy and delicious side dish for any meal. Parmesan cheese and herbs complement the bright flavor of fresh artichokes.

360
Calories
12g
Fat
16g
Protein
6
Servings

Ingredients

2 1/4 lb Jerusalem Artichokes (peeled and sliced)
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
Juice of 1 lemon
2 clv of garlic (minced)
2 T fresh thyme (picked and chopped)
1 1/2 c freshly grated Parmesan
1 c bread crumbs
2 T olive oil
Salt and pepper
Nutrition Information: 
Calories: 
360
Calories from Fat: 
110
Total Fat: 
12g
Saturated Fat: 
5g
Cholesterol: 
20mg
Sodium: 
500mg
Total Carbohydrate: 
49g
Dietary Fiber: 
4g
Sugars: 
22g
Protein: 
16g
Vitamin A: 
6%
Vitamin C: 
20%
Calcium: 
35%
Iron: 
40%

Preparation:

Step 1

Preheat oven to 425°. In large bowl mix artichokes, yogurt, lemon, garlic, 1 tablespoon of thyme, 1 cup of parmesan, and salt and pepper to taste. Place in oven baking dish.

Step 2

In a small bowl, mix breadcrumbs with the remaining thyme and parmesan. Spread on top of artichoke mixture and then drizzle with olive oil.

Step 3

Bake for 30-35 minutes until artichokes are tender and breadcrumbs are golden brown.

Ingredients

2 1/4 lb Jerusalem Artichokes (peeled and sliced)
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
Juice of 1 lemon
2 clv of garlic (minced)
2 T fresh thyme (picked and chopped)
1 1/2 c freshly grated Parmesan
1 c bread crumbs
2 T olive oil
Salt and pepper
Nutrition Information: 
Calories: 
360
Calories from Fat: 
110
Total Fat: 
12g
Saturated Fat: 
5g
Cholesterol: 
20mg
Sodium: 
500mg
Total Carbohydrate: 
49g
Dietary Fiber: 
4g
Sugars: 
22g
Protein: 
16g
Vitamin A: 
6%
Vitamin C: 
20%
Calcium: 
35%
Iron: 
40%

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