Raw Artichoke, Lemon, and Parmesan Salad Recipe


Nutrition

Cal/Serving: 145
Daily Value: 7%
Servings: 2

Low-Carb, Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat14g21%
Saturated2g9%
Carbs8g3%
Fiber2g10%
Sugars2g0%
Protein1g2%
Cholesterol0mg0%
Sodium2mg0%
Calcium23mg2%
Magnesium7mg2%
Potassium122mg3%
Iron1mg3%
Zinc0mg0%
Vitamin A20IU0%
Vitamin C46mg77%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg1%
Niacin (B3)0mg0%
Vitamin B60mg4%
Folic Acid (B9)10µg2%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K8µg10%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Raw ARtichoke Salad
Yasmin Fahr

Artichokes are great any way you eat them — shaved when raw with a heavy dose of olive oil and cheese, steamed with the tender leaves dipped into a lemony-basil dressing of sorts, or grilled during the warmer months. 

3.42857
Ratings14

INGREDIENTS

  • 2 artichokes, stems removed
  • 2 lemons
  • Juice of 1 Meyer lemon
  • Parmigiano-Reggiano
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

DIRECTIONS

Peel off the outer layers of the artichokes until you reach the tender leaves. Prepare a bowl of water and then squeeze the juice of the 2 lemons in it. Cut the artichokes in half and remove any fuzzy bits in the middle, placing them immediately in the lemon water. Either slice the artichokes thinly or shave on a mandoline into a bowl. 

Dress the artichokes with the remaining ingredients, adding more cheese or salt and pepper as needed.

Recipe Details

Servings: 2
Special Designations: Vegetarian, Healthy

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1 Comments

lili's picture

This was one the best salad that I come across. The lemon water idea was superb.
Thanks

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