Raw Artichoke Salad
Published September 18, 1993
- Total Time
- About 10 minutes
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Ingredients
2 tablespoons, plus 2 teaspoons, fresh lemon juice
8 fresh artichoke hearts
4 teaspoons olive oil
Salt and freshly ground pepper to taste
4 large radicchio leaves
¼ cup thinly sliced Parmesan cheese
½ scallion, green part only, thinly sliced
Nutritional analysis per serving (4 servings)
29 grams carbs; 6 milligrams cholesterol; 204 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 14 grams fiber; 678 milligrams sodium; 12 grams protein; 3 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.
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Preparation
- Step 1
Fill a medium-size bowl with water and add 2 tablespoons of the lemon juice. Slice the artichoke hearts thinly and place in the water. Whisk together the remaining 2 teaspoons of lemon juice and the olive oil. Season with salt and pepper.
- Step 2
Place 1 radicchio leaf on each of 4 plates. Drain the sliced artichoke hearts and place in a bowl. Toss with the dressing. Divide the salad evenly among the plates, arranging it so that it spills out of the radicchio leaves. Sprinkle each salad with the Parmesan and sliced scallion. Serve immediately.
Private Notes