Raw Artichoke, Lemon, and Parmesan Salad Recipe

Apr 20, 2012 @ 3:00 PM
Posted by Yasmin Fahr, Special Contributor

Nutrition

Cal/Serving: 223
Daily Value: 11%
Servings: 2

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	14g	22%
Saturated	2g	10%
Carbs	26g	9%
Fiber	11g	46%
Sugars	4g	0%
Protein	6g	13%
Cholesterol	0mg	0%
Sodium	513mg	21%
Calcium	98mg	10%
Magnesium	106mg	26%
Potassium	730mg	21%
Iron	3mg	15%
Zinc	1mg	6%
Vitamin A	45IU	1%
Vitamin C	65mg	108%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	7%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	13%
Folic Acid (B9)	120µg	30%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	2mg	12%
Vitamin K	33µg	42%
Fatty acids, total monounsaturated	10g	0%
Fatty acids, total polyunsaturated	2g	0%

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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.

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.