← Back to Search Results
Italian
Artichoke Salad Recipe-721

Photo by:
Comments: 0
 

Recipe

Delicately flavored artichokes combine well with peppery arugula.

Yield: Makes 4 servings
Prep time:  25 Mins, Plus Cooling
Cooking time:  10 Mins

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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

169kcal (8%)
252mg (10%)
18g
9g
9g (14%)
0g
2g (10%)
5g
1g
6mg (2%)
2g
8g
105mg
649mg
28mcg RAE (1%)
20mg (34%)
158mg (16%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-provence-cookbook The Provence Cookbook
by Patricia Wells
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
food-to-live-by Food to Live By
by Myra Goodman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
living-raw-food Living Raw Food
by Sarma Melngailis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?