Directions:
- Preheat oven to 350 degrees. Drain artichoke hearts, reserving marinade. Coarsely dice artichokes.
- In a large frying pan, heat artichoke marinade over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in potatoes, sun-dried tomatoes, and diced artichoke hearts. Remove from heat and let cool 5 minutes. Stir in salt, cayenne, mozzarella and egg. Scrape potato mixture into a generously greased shallow 2-quart baking dish. Cover tightly with foil.
- Bake 20 to 25 minutes, until potatoes are tender and casserole is piping hot. Remove foil and bake until lightly browned on top, 8 to 10 minutes. Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.72 Kcal (342 kJ) | ||
| Calories from fat | 10.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 34.06mg | 11% | |
| Sodium | 491.87mg | 20% | |
| Potassium | 124.05mg | 3% | |
| Total Carbs | 4.84g | 2% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 13.51g | 27% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 374.1mg | 37% | |
| Amount Per 100 g | |||
| Calories | 110.6 Kcal (463 kJ) | ||
| Calories from fat | 13.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 46.1mg | 11% | |
| Sodium | 665.72mg | 20% | |
| Potassium | 167.9mg | 3% | |
| Total Carbs | 6.56g | 2% | |
| Sugars | 1.86g | 6% | |
| Dietary Fiber | 2.07g | 6% | |
| Protein | 18.28g | 27% | |
| Vitamin C | 3.4mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 506.3mg | 37% | |
* 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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