- 1 (12 oz.) jar artichoke hearts, drained
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 (10 oz.) box frozen chopped spinach, thawed
- 1 1/2 c Green yogurt, divided
- 1 1/2 c grated Parmesan cheese
In food processor, pulse artichokes 30 seconds. With electric pressure cooker on sauté function, cook onions and garlic in oil 5 minutes. Add spinach, artichokes, and 1 cup yogurt. Lock lid; cook on high pressure 5 minutes. Quick-release pressure; mix in Parmesan and remaining yogurt. Season to taste. Serve in bread bowl, if desired.
Health Bonus: Fight fatigue with spinach. The manganese in this leafy green stimulates the thyroid’s production of the energizing hormone thyroxine.