Imbued with the flavors of artichoke and walnuts, these tasty squares can be made ahead and reheated in a moderate oven. If cooking for a crowd, this recipe is easily doubled.
1/2 cup coarsely chopped walnuts
1. Preheat the oven to 425°F.Lightly oil an 8-inch square baking pan and set aside. If using frozen artichoke hearts, in a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10 minutes. Drain and set aside to cool.
2. In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the onion, cover, and cook until soft, about 7 minutes. Set aside to cool.
3. In a medium bowl, combine the flour, baking powder, and salt. Add the remaining 1/4 cup oil and stir until the mixture resembles coarse crumbs. Add the parsley, thyme, and soymilk and stir to combine. Stir in about half the onions and spread the mixture evenly into the bottom of the prepared pan.
4. Chop the cooked artichoke hearts and combine with the remaining cooked onions. Add salt and pepper, to taste. Spread the artichoke and onion mixture on top of the dough and sprinkle with the Parmesan and walnuts. Bake until hot and cooked through, about 20 minutes. Cut into squares. Serve immediately sprinkled with the remaining 1 tablespoon parsley.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 130 | ||
Calories from Fat: 68 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 213.9mg | 7 % | |
Potassium 83.7mg | 2 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 11.7g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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