WW Points: 1
1 14-ounce can artichoke hearts
1 garlic clove — minced
2 teaspoons olive oil
1 2-ounce jar sliced pimientos — drained
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
3 tablespoons grated Parmesan cheese
Drain artichokes and chop (about 1-3/4 cup). In skillet, saute garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned. In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate. Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve. Drop by rounded teaspoonfuls, 3 or 4 at a time in deep fryer, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used.
Per Serving: 40 Calories; 3g Fat (58.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.