|
4
tbsps
extra virgin olive oil
15
ozs
artichoke hearts
(drained and sliced not marinated)
2
lbs
yukon gold potatoes
(thinly sliced)
4
portabella mushroom
(caps thinly sliced)
6
ozs
soft fresh goat cheese
|
3
garlic cloves
(finely minced)
3
tbsps
freshly grated parmesan
(cheese)
12
cup
dry white wine
|
|
Amount Per Serving
|
Calories
242
|
Calories from Fat
106
|
% Daily Value *
| Total Fat
12
g
|
18%
|
| Saturated Fat
4
g
|
22%
|
| Trans Fat
|
0%
|
| Cholesterol
11
mg
|
4%
|
| Sodium
155
mg
|
6%
|
| Total Carbohydrate
23
g
|
8%
|
| Dietary Fiber
9
g
|
35%
|
| Sugars
2
g
|
Protein
11
g
| Vitamin A
|
5%
|
| Vitamin C
17
mg
|
28%
|
| Calcium
100
mg
|
10%
|
| Iron
4
mg
|
25%
|
| Potassium
796
mg
|
3%
|
|
