Raw Artichoke, Mint, Lemon and Rice
Published June 22, 1993
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 fresh cooked artichoke hearts
4 raw artichoke hearts
¼ cup fresh lemon juice
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon fresh ground black pepper
¼ cup chopped fresh mint
½ cup chopped flat leaf parsley
2 cups cooked white rice
Shaved Parmesan cheese for garnish
Nutritional analysis per serving
28 grams carbs; 156 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 7 grams fiber; 270 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Using a sharp knife, slice the cooked artichokes into ¼-inch slices and the raw artichokes into ⅛-inch slices. Cover with lemon juice. Add the olive oil, salt and pepper, stir gently to combine and place in the refrigerator for 30 minutes.
- Step 2
Remove the artichokes from the refrigerator. Add the mint, parsley and rice, and toss well. Adjust the seasoning with additional salt and pepper and place the salad in a bowl or on a platter. Top with shaved Parmesan and serve.
Private Notes