| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 | Lemon, zested and juice | |
| 4 | T | Extra virgin olive oil |
| 8 | Baby artichokes | |
| 6 | oz | Bresaola, sliced paper-thin |
| on a slicing machine | ||
| 1/4 | lb | Shiitake mushrooms |
| Salt and pepper |
INSTRUCTIONS
In a mixing bowl, stir together lemon juice and extra virgin olive oil and set aside. Remove outer leaves of artichokes and trim the stalks. Using a sharp knife, slice each artichoke into paper-thin slices up and down and immediately toss into lemon juice mixture. Continue until all artichokes are finished. Divide and arrange bresaola on 4 cool plates. Remove the stems from the shiitake mushrooms. Slice shiitakes into 1/16 inch slices and toss into bowl with artichokes. Gently stir to mix well and season mixture with salt and pepper. Divide mushroom mixture on top of bresaola plates and serve immediately. Yield: 4 servings Recipe By :MOLTO MARIO SHOW#MB5652 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 336
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 14.7mg
Potassium: 1739.6mg
Carbohydrates: 85.5g
Fiber: 13g
Sugar: 2.5g
Protein: 10.9g