Raw Artichoke Salad with Parmesan
Source of Recipe
Vegetarian Times Cooks Mediterranean: More Than 250 Recipes for Pizzas, Pastas, Grains, Beans, Salads, and More
Recipe Introduction
Don't let the simplicity of this traditional recipe mislead you--the flavors are bright and sophisticated. If you aren't accustomed to eating raw artichokes, you're in for a special treat. Choose small or baby artichokes--they are the most tender. This is a good salad to make ahead since the flavors develop as the artichokes marinate.
List of Ingredients
12 small, tender artichokes (baby Italian violet artichokes are best)
1/2 cup fresh lemon juice (from 4 lemons)
1/4 pound Parmesan cheese, sliced very thin, then cut into small cubes
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Recipe
Peel away all but the most tender inner leaves of the artichokes. Cut each artichoke in half lengthwise. Remove and discard the hairy inner chokes. Place the artichokes in a bowl of water to cover, add all but 2 tablespoons of the lemon juice, and let soak for 30 minutes. Remove the artichokes from the water, drain, and slice them into thin wedges. Place the wedges in a serving bowl along with the remaining 2 tablespoons lemon juice, the Parmesan cubes, olive oil, and salt and pepper. Let the salad rest for at least 20 minutes before serving. Serves 6
Per Serving:
Calories: 163
Protein: 13 G
Fat: 13 G
Carbohydrates: 3 G
Cholesterol: 15 MG
Sodium: 365 MG
Fiber: 0
|
|
member logon
