Artichoke Salad

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Cold Appetizer, Vegetable

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Inexpensive

Photo by:

Delicately flavored artichokes combine well with peppery arugula.

Yield: Makes 4 servings

INGREDIENTS

3 lemons
4 globe artichokes
1 large bunch of arugula
¼ cup freshly grated Parmesan cheese
Freshly ground pepper
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Directions

1. Add the juice and rinds of 2 lemons to a large bowl of cold water. Pull the tough, dark green leaves from each artichoke to reveal the pale green core of leaves. Cut off the cones at the indentation just above the artichoke bottom. Dig out the hairy choke with a teaspoon. With a paring knife, trim away the thick green skin and immediately place the artichoke bottom in the lemon water.

2. Bring a saucepan of lightly salted water with the juice of 1 lemon to a boil. Cook the artichoke bottoms for 10 minutes, or until tender. Drain well and let cool.

3. Quarter the artichokes. Divide the arugula and artichokes among 4 plates. Sprinkle with cheese and pepper, and drizzle with the olive oil and balsamic vinegar.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 169kcal (8%)

Sodium 252mg (10%)

Total Carbohydrate 18g

Fiber 9g

Fat 9g (14%)

Trans Fat 0g

Saturated Fat 2g (10%)

Monounsaturated Fat 5g

Polyunsaturated Fat 1g

Cholesterol 6mg (2%)