Artichokes and fennels both contain heart-friendly levels of potassium.
Ingredients
- 14 oz (400 g) can artichoke hearts, drained
- 14 oz (400 g) fennel bulb, trimmed and chopped
- 2 tbsp tahini
- 1 lemon juice
- 1 garlic clove, chopped
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
How to Make It
- Combine the artichokes, fennel, tahini, lemon juice, garlic, and oil in a food processor. Process until smooth and creamy. Season with salt and pepper to taste.
- Serve with grilled Turkish flat bread, pita bread, or over a fresh tomato and parsley salad.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 57 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Saturated Fat 0.5 g 3% |
Trans Fat 0.0 g |
Sodium 0.1 mg 0% |
carbohydrates 2.5 g 2% |
Dietary Fiber 3 g 8% |
Sugars 2.5 g 3% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |