This creamy artichoke side is a marvelous flavor pairing for seared or grilled pork. If you love artichokes, you’re going to LOVE this recipe. My husband doesn’t even particularly like artichokes, yet he really enjoyed this dish with our pork this week. This recipe is suitable for all phases of Atkins and most Keto diets as well.
We made an interesting discovery with the 3 leftover servings of this tasty dish. I made a batch of zucchini lasagna later in the week and added the leftovers of this dish in the middle of my lasagna in lieu of ricotta cheese (I didn’t have ricotta on hand) and it was scrumptious! My husband told me after dinner (he dipped up seconds) he was quite apprehensive of the concoction I described I was putting together 2 nights later with these leftovers but was truly AMAZED at how good this was in lasagna. Love when I surprise him like that with a food he’s not all that fond of. 🙂
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½ recipe of Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup
3 oz. cream cheese, softened
1 can sliced mushrooms, drained (or 4 large fresh ones, sliced and sauteed)
1 14-oz. can artichoke hearts in brine, drained
Dash each sea salt and coarse black pepper
DIRECTIONS: Preheat oven to 350º. Soften the cream cheese on a paper plate, scrape into a medium mixing bowl and whisk. Add the low-carb mushroom soup and stir well to blend. Add the mushrooms, artichoke hearts, salt and pepper. Stir again. Pour mixture into a buttered medium casserole dish and bake at 350º for about 30 minutes or until bubbly. Enjoy with grilled or fried pork chops or a nice steak.
NUTRITONAL INFO: Makes 6 servings, each serving contains:
144 calories, 11.85 g fat, 6.7 g carbs, 2.65 g fiber, 4.05 g NET CARBS, 3.56 g protein, 352 mg sodium