Artichoke Salad With Parmigiano Reggiano
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Raw artichokes, pared down | |
| to the hearts | ||
| 1 | T | Lemon juice |
| 1/4 | lb | Parmigiano Reggiano, thinly |
| sliced | ||
| 3 | T | Olio Carli Extra Virgin |
| Olive Oil |
INSTRUCTIONS
Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss. Serves 4 to 6 people. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 244
Total Fat: 27.7g
Cholesterol: 0mg
Sodium: 404.7mg
Potassium: 1521.4mg
Carbohydrates: 48.6g
Fiber: 23g
Sugar: <1g
Protein: 14.9g