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Pan-Seared Artichokes and Tomatoes with Taleggio and Crushed Black Olives
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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The bottom half of this rustic roll was scooped out to make room for the vegetables and cheese; the black-olive paste adds a tangy finish.
Ingredients
- 3 lemons
- 8 baby artichokes
- 1/2 cup oil-cured black olives, pitted and coarsely chopped
- 4 tablespoons olive oil
- 1 small clove garlic, minced
- Salt and freshly ground pepper, to taste
- 1 cup loosely packed Italian parsley leaves, roughly chopped
- 4 ripe plum tomatoes, sliced 3/4 inch thick
- 4 rustic-style rolls
- 1/2 pound Taleggio or Fontina cheese, sliced 1/4 inch thick
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 322 % Daily Value *
- Total Fat: 30 g 45.69%
- Saturated Fat: 10 g 49.8%
- Trans Fat: 0 g %
- Cholesterol: 51 mg 16.88%
- Sodium: 665 mg 27.69%
- Calcium: 405 mg 40.51%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.39%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 12 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 16.2%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
