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This update of a holiday entertaining classic delivers all of the rich flavor with far less of the usual fat. Serve with pita crisps or toasted slices of French bread.
- One 14-ounce can artichoke hearts, drained
- 1 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
- 1/4 cup reduced-fat mayonnaise
- 1 clove garlic, finely chopped
- 1 teaspoon freshly grated lemon zest
- Dash of cayenne pepper
- Salt & freshly ground pepper to taste
Preheat the oven to 400 degrees F.
Place the artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.
Combine the artichokes, 1 cup Parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.
Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining 1 tablespoon Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
31 calories; 2g total fat; 1g total saturated fat; 3mg cholesterol; 109mg sodium; 3g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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