| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 12 | Baby artichokes, outer | |
| leaves removed and stems | ||
| trimmed soaked in | ||
| acidulated water | ||
| 3 | T | Extra virgin olive oil |
| 1 | Red onion, thinly sliced | |
| 2 | Cloves garlic, thinly sliced | |
| 1 | lb | Mortadella, in 1" cubes |
| 2 | Heads frisee or chicory | |
| washed and spun dry | ||
| 1 | T | Fresh thyme leaves, chopped |
| 6 | T | Balsamic vinegar |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Wedge Parmigiano-Reggiano | |
| about 1/2 pound |
INSTRUCTIONS
Drain artichokes and cut each into quarters. In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion and garlic and saute until just softened, about 4 minutes. Add Mortadella and stir until lightly browned, about 2 to 3 minutes. Add frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds. Season with salt and freshly ground pepper and divide among 4 plates. Shave Parmesan cheese over each salad using a vegetable peeler and serve warm. Yield: 4 servings Posted to MC-Recipe Digest V1 #335 Recipe by: MOLTO MARIO From: "suechef@sover.net" <suechef@sover.net> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 1518
Calories From Fat: 1043
Total Fat: 115.5g
Cholesterol: 254mg
Sodium: 5968.2mg
Potassium: 916.6mg
Carbohydrates: 35.4g
Fiber: 1.9g
Sugar: 14.5g
Protein: 75.6g