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Jerusalem Platter
Source: Marilyn Helton

A showy platter of a beautiful mixture of vegetables perfect for a Seder appetizer.

Prep Time: 90 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 62.7
Total Carbs 11.5 g
Dietary Fiber 5.1 g
Sugars 3.8 g
Total Fat 1.7 g
Saturated Fat 0.2 g
Unsaturated Fat 0.9 g
Potassium 336.5 mg
Protein 3.3 g
Sodium 50.5 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  fresh lemon juice
0 1/4 cup  red wine vinegar
2 cup  chopped parsley
2 each  medium garlic cloves
2 tsp  vegetable oil
1 pinch  black pepper
4 each  fresh artichokes
1 each  whole eggplant
0 1/2 lb  fresh mushrooms
2 cup  fresh cherry tomatoes
2 each  fresh lemons
1 each  parsley sprigs
  1. For the artichoke marinade, mix the lemon juice, vinegar, minced parsley, garlic, oil, and black pepper together and set aside.
  2. Slice the artichokes in half and steam until tender, about 40 minutes.
  3. Meanwhile, slice the eggplant into 1-inch chunks and steam until fork-tender (about 10 minutes). During the last 2 to 3 minutes, add the sliced mushrooms. Drain and transfer to a bowl.
  4. Scrape out the artichoke thistles and cut the bottom away from the leaves, reserving the leaves. Cut the artichoke bottoms into bite-sized pieces and mix with the eggplant and mushrooms.
  5. Add the cherry tomatoes. Pour the marinade over the vegetables; chill at least 1 hour.
  6. To serve, drain any marinade. Scoop the artichoke mixture onto a platter.
  7. Line the edges of the platter with enough artichoke leaves in layers to fan around the vegetables. Place lemon wedges evenly around the platter. Spread parsley sprigs around and on top for color.

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