Shaved Artichoke Salad With Pine Nuts And Parmesan Cheese
Published March 9, 1999
- Total Time
- 20 minutes
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Ingredients
10 small artichokes
Juice of ½ lemon
¼ cup flat-leaf parsley leaves, coarsely chopped
4 tablespoons pine nuts
½ head radicchio, thinly sliced
¼ cup extra virgin olive oil
Fine sea salt
Freshly ground black pepper
¼ cup thin shavings of Parmesan cheese
Nutritional analysis per serving (4 servings)
29 grams carbs; 6 milligrams cholesterol; 336 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 14 grams fiber; 704 milligrams sodium; 13 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
One artichoke at a time, peel away outer leaves, leaving tender pale green leaves. Cut off stem and spiny tops of leaves. Cut artichoke in half lengthwise and remove fibrous choke. Slice artichoke as thinly as possible and place in a bowl. Squeeze a few drops of lemon juice over it, and toss well. Repeat with remaining artichokes.
- Step 2
Add parsley, pine nuts and radicchio to bowl. Pour olive oil over mixture, and sprinkle with a little salt and pepper. Toss to coat. Add cheese, and toss gently. Taste for seasoning, and serve immediately.
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