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Artichokes with Three Cheeses Recipe


Atkins Artichokes with Three Cheeses
5.3g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:40 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

14.2g

Protein

22g

Fat

2.9g

Fiber

280.6cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2cupParmesan Cheese (Grated)
  • 0 1/2cupBouillon Vegetable Broth
  • 3tspGARLIC Iberia Foods Corporation
  • 0 1/2cup, shreddedSWISS CHEESE ANCO Fine Cheese a Division of Schratter Foods, Inc.
  • 1tspFresh Lemon Juice
  • 2tbspPARSLEY Adams Extract Co.
  • 6leavesBASIL Casa Imports Inc.
  • 1package (9 oz), yieldsArtichokes (Globe or French) (Without Salt, Frozen, Drained, Cooked, Boiled)
  • 3tablespoonEXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 0 1/2cup, shreddedFONTINA CHEESE Emmi Schweiz AG

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Arrange artichoke hearts in a single layer on the bottom of an 11-by-7-inch (2-quart) baking dish. Top with minced garlic and broth. Drizzle with olive oil and lemon juice. Sprinkle with parsley and basil.
  3. Cover evenly with the cheeses, ending with the Parmesan. Cover with aluminum foil, and bake until artichokes are tender and cheeses are melted, about 15 minutes.
  4. Uncover and continue baking until cheese is lightly golden and slightly crusty, about 25 minutes more.
  5. Remove from oven, and cool. Serve warm or at room temperature.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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