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- 6 large, frozen, artichoke bottoms
- 3 shallots, chopped
- 1 rib celery, finely chopped
- 2 tsp olive oil
- 1 tbs white Balsamic vinegar
- 4 tbs fresh parsley, chopped
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 cup (2oz, 60gr) Gruyère
- 1 tsp olive oil
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 79g | |
| Calories 144 | |
| Calories from Fat 121 | 84% |
| Total Fat 13.67g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 191mg | 5% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.17g | 2% |
| Protein 0.75g | 1% |
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