Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Artichokes


angel-jd1

Recommended Posts

angel-jd1 Community Regular

Does anyone have a safe brand of artichoke hearts? (the can or jar type)

Thanks!!

-Jessica :rolleyes:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lorka150 Collaborator

whole foods 365 brand makes one in a can.

angel-jd1 Community Regular

Wal-Mart here carries Delallo brand. I called them and found out that Delallo Foods artichokes are gluten free. They are made in a gluten free facility even. I like that!!

It's good to know about the whole foods, however the closest one is about an hour away from me. :(

I will now be making this tonight:

Hot Artichoke Dip

Ingredients:

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely

chopped

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1/2 cup sour cream

1/2 cup mayonnaise

3/4 cup (3 ounces) grated fresh Parmesan cheese

1 garlic clove, pressed

Fresh vegetable dippers (optional)

Directions:

1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and

mayonnaise in Classic Batter Bowl. Add Parmesan cheese and garlic; mix well and

spoon into Mini-Baker.

2. Bake 20-25 minutes or until heated through. Serve with fresh vegetable

dippers, if desired.

Yield: 3 cups (24 servings)

Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g,

Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140

mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2002

Open Original Shared Link

-Jessica :rolleyes:

Dancypants Rookie

Another fan of Delallo artichokes here! I talked with them last week and also confirmed that the product was gluten-free and that the facility processed no wheat, rye, barley or oat products...no cross-contamination!! I love them on my pizzas and in my salads.

jnifred Explorer

Since you are discussing artichokes and my thoughts always stray to artichoke spinach dip, I thought I'd share my easy easy easy recipe....

a brick of cream cheese

a box of frozen chopped spinach, thawed and drained

a can of artichokes, chopped

a can of diced mild chili peppers

a cup or so of shredded cheese

mix all together, heat up and enjoy!!! Fabulous with chips, over baked chicken, pasta, or just by the spoonful!!!

I've always used Reese, never had a problem with them, I think, but am going to give them a call now.....could explain some things.......

angel-jd1 Community Regular
Since you are discussing artichokes and my thoughts always stray to artichoke spinach dip, I thought I'd share my easy easy easy recipe....

a brick of cream cheese

a box of frozen chopped spinach, thawed and drained

a can of artichokes, chopped

a can of diced mild chili peppers

a cup or so of shredded cheese

mix all together, heat up and enjoy!!! Fabulous with chips, over baked chicken, pasta, or just by the spoonful!!!

I've always used Reese, never had a problem with them, I think, but am going to give them a call now.....could explain some things.......

Let us know what you find out. That is another common brand around here in the grocery stores. Thanks!

-Jessica :rolleyes:

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - olivia11 replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      26

      My journey is it gluten or fiber?

    2. - olivia11 replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      26

      My journey is it gluten or fiber?

    3. - olivia11 replied to olivia11's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      suggest gluten free food

    4. - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      26

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,788
    • Most Online (within 30 mins)
      7,748

    carolyn02
    Newest Member
    carolyn02
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • olivia11
      This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense.   You are not confusing yourself  you have got it right. Thiamax (TTFD) plus a B-complex, and if you want benfotiamine, the Life Extension formula covers that at ~100 mg.
    • olivia11
      High fiber can definitely cause sudden GI distress especially if it’s a new addition but accidental gluten exposure can feel similar. Keeping a simple food/symptom log and introducing new gluten-free foods one at a time can really help you spot the pattern. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.
    • olivia11
      Thanks for asking  I’m mainly looking for gluten-free staples and snacks. Any recommendations for brands or go-to items would be appreciated.
    • xxnonamexx
      sorry a bit confused so I should take my B complex along with Objective Nutrients Thiamax for TTFD but what about a Benfotiamine to take. The Life extensions contains Benfotiamine and Thiamine together or im confusing myself. I am trying to see if I take Thiamax what should I take for Benfotiamine. Thanks EDITING after further research I see ones water soluble ones fat soluble. So I guess 100MG as you suggested of Life Extension contains Benfotiamine and Thiamine Hydrochloride. and the Objective Nutrients Thiamax contains TTFD.     would work for me.
    • Rogol72
      I put on over 12kg by eating protein with every meal, 3 to 5 times a day. Eggs, Chicken, Tuna, Turkey etc. I stay away from too much red meat as it can be inflammatory. Scott is correct. I've come across a bunch of Coeliac PT's on Tiktok and Instagram. They all say the same thing, the key is getting enough protein and consistency.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.