• 1/3 cup chopped ripe tomato
  • 2 tablespoons chopped chives or sliced green onion tops
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • Dash salt, or to taste (optional)
  • 2 drops hot pepper sauce (optional)
  • 1 (14 ounce) can whole artichoke hearts, well drained


  1. In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
  2. Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
  3. Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
  4. Serve at once or cover and refrigerate several hours or overnight before serving.

Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 22
Fat: 1 grams
Fiber: 1 grams
Sodium: 104 milligrams
Cholesterol: 1 milligrams
Protein: 1 grams
Carbohydrates: 3 grams
Sugars: 1 grams

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Diabetic Exchanges

1 Vegetable