Jerusalem Artichoke Bake
Here's an easy and delicious side dish for any meal. Parmesan cheese and herbs complement the bright flavor of fresh artichokes.
Yields: 6 Servings
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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 | clove | of garlic (minced) |
| 2 | tbsp | fresh thyme (picked and chopped) |
| 1 1⁄2 | c | freshly grated Parmesan |
| 1 | c | bread crumbs |
| 2 | tbsp | olive oil |
| Salt and pepper |
Directions
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.
In a small bowl, mix breadcrumbs with the remaining thyme and parmesan. Spread on top of artichoke mixture and then drizzle with olive oil.
Bake for 30-35 minutes until artichokes are tender and breadcrumbs are golden brown.
Nutrition Information
|
360
CALORIES
|
12g
TOTAL FAT
|
16g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
360
110
|
||
| % Daily Value* | ||
| Total Fat | 12g | |
| Saturated Fat | 5g | |
| Trans Fat | 0% | |
| Cholesterol | 20mg | |
| Sodium | 500mg | |
| Total Carbohydrate | 49g | |
| Dietary Fiber | 4g | |
| Sugars | 22g | |
| Protein | 16g | |
| Vitamin A | 6% | |
| Vitamin C | 20% | |
| Calcium | 35% | |
| Iron | 40% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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