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4 cups chopped broccoli florets (about 1 lb), cut into1/2 inch pieces |
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4 cloves garlic, finely chopped |
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14-oz can artichoke hearts, rinsed and chopped |
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2 scallions, thinly sliced |
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1 shallot, finely chopped |
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1 tsp. chopped fresh tarragon |
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1/2 cup nonfat Greek yogurt |
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1/2 cup finely grated Parmesan |
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Heat the oven to 400°F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and 1/4 tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes.
Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot.
Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste. |
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