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Ingredients
US|METRIC
6 SERVINGS
- 2 cups artichoke hearts (cooked, drained and chopped, will start as 3 cups from a 12-ounce frozen bag, prep directions below)
- 6 oz. yukon gold potato (peeled and diced very small, 1/4 to 1/2-inch pieces)
- 1/4 cup heavy cream (plus up to 2 tablespoons more to taste)
- 1 clove garlic (minced)
- kosher salt
- freshly ground black pepper
- 3 lemon zest (gratings of)
- 1/2 lemon
- 1 cup asiago cheese (finely grated aged, though Parmesan or Pecorino should work well here too)
- 6 slices bread (hearty, your favorite kind, see Note up top for mine)
- parsley (to garnish, optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium550mg23% |
| Potassium340mg10% |
| Protein9g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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