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Ingredientes
- 2 pkt Frzn artichoke hearts, (9-ounce.) -or possibly hearts from 5 artichokes
- 1/4 c. Butter
- 1/2 c. Minced onions
- 1 Tbsp. Flour
- 1/2 c. Half and half
- 1/2 c. Lowfat sour cream
- 4 x Large eggs, beaten Salt and pepper
- 1/4 tsp Nutmeg
- 2 tsp Chopped parsley
- 1 x Baked pie crust, (9-inch)
- 1/2 c. Shredded Cheddar cheese
- 1/2 c. Shredded Swiss cheese
- 1/4 c. Grated Parmesan cheese
Direcciones
- Cook artichoke hearts as directed on package or possibly cook fresh artichoke hearts in boiling water to cover till easily pierced with knife, 20 to 40 min. Drain and set aside. Heat butter and add in onions and cook till tender but not browned, 3 to 4 min. Stir in flour till well blended, then add in half and half. Cook and stir till thickened. Combine lowfat sour cream, Large eggs, salt and pepper to taste, nutmeg and parsley and add in to sauteed onions. Set aside. Put half of artichoke hearts in bottom of pie shell.
- Sprinkle with Cheddar cheese. Add in remaining artichokes in another layer and top with Swiss cheese. Pour egg mix over layered artichokes and top with Parmesan cheese. Bake at 350 degrees 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 458 | |
| Calories from Fat 300 | 66% |
| Total Fat 33.84g | 42% |
| Saturated Fat 17.69g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 430mg | 18% |
| Potassium 216mg | 6% |
| Total Carbs 26.01g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.84g | 1% |
| Protein 13.45g | 22% |
