Recipe Menu
Picture of Feta-and-Dill-Stuffed Artichokes
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1563 kcal 78 %
  • Fat 61 g 94 %
  • Saturated 18 g 89 %
  • Carbs 204 g 68 %
  • Fiber 42 g 170 %
  • Protein 66 g 132 %
  • Cholesterol 76 mg 25 %
  • Sodium 4671 mg 195 %
  • Calcium 1060 mg 106 %
  • Magnesium 474 mg 113 %
  • Potassium 2772 mg 59 %
  • Iron 19 mg 107 %
  • Zinc 8 mg 77 %
  • Phosphorus 1231 mg 176 %
  • Vitamin A 120 µg 13 %
  • Vitamin C 66 mg 73 %
  • Thiamin (B1) 2 mg 143 %
  • Riboflavin (B2) 2 mg 145 %
  • Niacin (B3) 26 mg 163 %
  • Vitamin B6 1 mg 104 %
  • Folate equivalent (total) 686 µg 171 %
  • Vitamin B12 2 µg 70 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 6 mg 38 %
  • Vitamin K 122 µg 102 %

* 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.

Feta-and-Dill-Stuffed Artichokes

Ingredients

  • 12 ounces rustic bread (¾ loaf)
  • 6 artichokes (8 ounces each), bottoms and leaf tips trimmed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling and baking dish
  • 3 ounces feta cheese, crumbled
  • 3 tablespoons chopped fresh dill leaves, plus sprigs for serving
  • 1 cup low-sodium chicken broth
  • Coarse salt and freshly ground pepper

Login or Join to leave a comment

Login Join

Discussion (0)