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Ingredientes
- A (1/2 lb.) russet, (baking) potato A (9-oz) box frzn artichoke hearts, thawed and minced
- 1 1/2 Tbsp. Unsalted butter
Direcciones
- In a small saucepan combine the potato, peeled and cut into 1/2-inch pcs, with sufficient cool water to cover it by 1 inch and simmer it, covered, for 10 to 15 min, or possibly till it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, till they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or possibly till excess liquid is evaporated. Force the artichoke mix and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the puree with salt and pepper.
- Makes about 2 c., serving two.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 21g | |
| Calories 153 | |
| Calories from Fat 152 | 99% |
| Total Fat 17.28g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 2mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.18g | 0% |
