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Add a photoServings: 4
Ingredients
- 3 c. broccoli florets
- 1 x 14 ounce can artichoke hearts, liquid removed and halved Mushroom Sauce, (recipe will follow)
- 1/3 c. freshly grated Parmesan cheese
- 1/4 c. slivered almonds
Directions
- Preheat oven to 350F. Add in some water to a pan fitted with a steamer rack over medium heat. Place broccoli on rack and steam, covered, over gently boiling water, till tender-crisp, 6 to 8 min. Drain under cool water.
- Transfer to a 2 1/2-qt casserole dish or possibly decorative baking dish lightly coated with cooking spray or possibly oil. Add in artichokes and Mushroom Sauce and gently mix. Sprinkle with Parmesan cheese.
- Bake, uncovered, till heated through and bubbly, about 30 min. Sprinkle the top with nuts and bake 10 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 34 | 47% |
| Total Fat 3.91g | 5% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 148mg | 6% |
| Potassium 195mg | 6% |
| Total Carbs 5.12g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.01g | 1% |
| Protein 5.3g | 8% |
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