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Artichoke Heart Salad With Asiago Cheese

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables		Artichoke, Salad	4	Servings

INGREDIENTS

2		Artichokes
1		Orange, juiced
1		Fennel bulb
1		Red onion
1		Orange, peeled seeded and
		sliced
2		Cloves garlic, finely
		chopped
1	T	Chopped fresh tarragon
2	t	Extra-virgin olive oil
1		Pinches chili flakes
		Salt, to taste
8		Leaves butter lettuce
1	oz	Asiago cheese, grated OR
		shaved with a vegetable
		peeler

INSTRUCTIONS

Prep time: 30 minutes  Artichoke hearts. Using a very sharp paring
knife, cut away all the  leaves and the choke to get to the heart;
discard outer leaves, choke  and thistle.  Thinly slice raw hearts and
place them in a bowl with orange juice.  Remove outer leaves and top,
feathery parts of fennel. Remove onion  skin and cut off both ends of
onion. Slice fennel and onions paper  thin, and add to raw hearts. Add
orange slices, garlic, tarragon,  olive oil and chili flakes, and
season with salt to taste. Allow to  stand at room temperature for 15
minutes. Retoss and serve on leaves  of butter lettuce. Top with Asiago
cheese shavings.  Per serving: 159 calories, 28% fat (4.9g), 51% carbs,
21% protein.  >recipe from SHAPE Cooks Spring 1998. >form kitpath to
eatlf  cookbooks on 98Feb  Notes: Artichoke hearts, served raw in the
Mediterranean style,  "cooked" in orange juice and tossed in a salad
with fennel; serve as  a complement to salty meats or cheeses. Jesse
Cool, chef-owner of  Flea Street Cafe, Menlo Park, CA. Author of:
Onions: A Country Garden  Cookbook (1995); Tomatoes (1994); Breakfast
in Bed (1997).  Recipe by: Jesse Cool for SHAPE  Posted to EAT-LF
Digest by KitPATh <phannema@wizard.ucr.edu> on Feb  16, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 133 Calories From Fat: 60 Total Fat: 6.9g Cholesterol: 6.3mg Sodium: 353.9mg Potassium: 1027.3mg Carbohydrates: 13.4g Fiber: 5.8g Sugar: 5.2g Protein: 8.9g