Directions:
- In a bowl, mix together the Parmesan cheese and parsley. Set aside.
- In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
- Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.68 Kcal (204 kJ) | ||
| Calories from fat | 35.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 6% | |
|---|---|---|---|
| Cholesterol | 11.67mg | 4% | |
| Sodium | 77.46mg | 3% | |
| Potassium | 22.48mg | 0% | |
| Total Carbs | 0.66g | 0% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 335.24 Kcal (1404 kJ) | ||
| Calories from fat | 246.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.43g | 6% | |
|---|---|---|---|
| Cholesterol | 80.35mg | 4% | |
| Sodium | 533.43mg | 3% | |
| Potassium | 154.81mg | 0% | |
| Total Carbs | 4.55g | 0% | |
| Sugars | 1.86g | 1% | |
| Dietary Fiber | 0.91g | 1% | |
| Protein | 18.3g | 5% | |
| Vitamin C | 4.6mg | 1% | |
| Iron | 0.9mg | 1% | |
| Calcium | 502.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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