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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Jerusalem Platter

Source: Marilyn Helton

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

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 1.7 Fat, 1.8 Vegetables, 0.0 Fruits,

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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Servings

Ingredients

0.25
0 1/4 cup fresh lemon juice 0.25
0 1/4 cup red wine vinegar 2.0
2 cup chopped parsley 2.0
2 each medium garlic cloves 2.0
2 tsp vegetable oil 1.0
1 pinch black pepper 4.0
4 each fresh artichokes 1.0
1 each whole eggplant 0.5
0 1/2 lb fresh mushrooms 2.0
2 cup fresh cherry tomatoes 2.0
2 each fresh lemons 1.0
1 each parsley sprigs

Directions

For the artichoke marinade, mix the lemon juice, vinegar, minced parsley, garlic, oil, and black pepper together and set aside.
Slice the artichokes in half and steam until tender, about 40 minutes.
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.
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.
Add the cherry tomatoes. Pour the marinade over the vegetables; chill at least 1 hour.
To serve, drain any marinade. Scoop the artichoke mixture onto a platter.
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.