Healthy Meal Prep
Artichoke Hearts au Gratin Recipe

Artichoke Hearts au Gratin

Description

Artichoke hearts are dressed with Italian salad dressing, then baked with cheese and French fried onions. An easy, creamy, and crunchy way to enjoy artichoke hearts.

Ingredients

  • 2 (10 ounce) cans artichoke hearts in water, drained
  • ½ cup Italian-style salad dressing
  • 1 cup shredded mozzarella cheese
  • 1 (3 ounce) can French-fried onions

Instructions


  1. Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  2. Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  3. Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Add comment

Nutritional Information

Artichoke Hearts au Gratin

Servings Per Recipe: 6
Calories: 245.5
% Daily Value *
protein: 16 %
carbohydrates: 6 %
exchange other carbs:
dietary fiber: 14 %
sugars:
fat: 24 %
saturated fat: 24 %
cholesterol: 4 %
vitamin a iu: 9 %
niacin equivalents: 8 %
vitamin b6: 2 %
vitamin c: 20 %
folate:
calcium: 15 %
iron: 1 %
magnesium: 2 %
potassium: 1 %
sodium: 45 %
thiamin: 1 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved