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2 packages (9 ounces each)
frozen artichoke hearts
1 Tbsp lemon juice
3 Tbsp ground pecans
2 Tbsp grated parmesan cheese
1 tsp dried Italian seasoning
1 clove garlic, minced (or about 1 tsp jarred)
1 tsp olive oil
Preheat oven to 375
degrees. Coat a 9" glass pie plate with cooking spray.
Place artichokes in a
colander and rinse well with cold water to separate. Drain
well, then pat dry with paper towels. Place in prepared pie
plate and sprinkle with lemon juice.
In a small bowl, combine the
pecans, cheese, Italian seasoning, garlic, and oil.
Sprinkle the mixture evenly over the artichokes.
Bake for 15 minutes, or
until topping is golden.
Makes 4 large servings.
Calories: 110
Fat: 6 grams (only 1 sat.)
Protein: 5 grams
Carbohydrates: 12 grams
Fiber: 8 grams
Cholesterol: <1 mg
Sodium 170 mg
From
the South Beach Diet cookbook
Arthur Agatston, MD |
