Ingredients
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2 14 ounce cans artichoke hearts, rinsed and drained
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1 medium fennel bulb, trimmed (reserve fronds if desired)
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1 8 ounce carton sour cream
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2 tablespoon all-purpose flour
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¾ cup finely shredded Parmesan cheese (3 oz.)
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½ cup mayonnaise
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¼ cup crumbled feta cheese (1 oz.)
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¼ cup finely chopped red sweet pepper
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¼ cup chopped fresh dill
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1 tablespoon lemon zest
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Lemon slices (optional)
Directions
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Preheat oven to 350°F. Place artichokes in a fine-mesh sieve. Press with paper towels to remove excess liquid. Chop artichokes. Quarter and core fennel; cut lengthwise into thin slices.
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In a large bowl stir together sour cream and flour. Stir in artichokes, fennel, 1/2 cup of the Parmesan cheese, the mayonnaise, feta cheese, sweet pepper, dill, and lemon zest. Transfer to a 9-inch cast-iron skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.
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Bake 25 minutes or until center is bubbly and edges are light brown. Cool on a wire rack 15 minutes. If desired, top with lemon slices, fennel fronds, and/or additional feta cheese or dill.
Nutrition Facts (per serving)
| 112 | Calories |
| 9g | Fat |
| 5g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 112 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 3g | 15% |
| Cholesterol 17mg | 6% |
| Sodium 222mg | 10% |
| Total Carbohydrate 5g | 2% |
| Total Sugars 2g | |
| Protein 2g | 4% |
| Vitamin C 5.9mg | 7% |
| Calcium 67mg | 5% |
| Iron 0.2mg | 1% |
| Potassium 95mg | 2% |
| Folate, total 9.2mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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