| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice (1 large lemon)
- 1 1/2 cups baby arugula
- 5 baby artichokes, trimmed and thinly sliced
- 1 bulb fennel, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup shaved Parmesan
Instructions
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 245 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 12 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 13 mg |
| Sodium | 674 mg |
Reviews
I will try this recipe with artichokes that are canned or in a jar since artichokes are usually tough.
I completely agree with Christina D. There should have been an explanation on how to properly clean and trim an artichoke. Working with fresh whole artichokes in recipes is relatively rare and absolutely deserves the attention of a demonstration on the show. Otherwise the recipe was a tasty one. Good accompaniment for starchy dishes like rice or pasta.
This would have been a more successful recipe if it was demonstrated either in the recipe or even on the episode how to properly trim the artichokes. I had way too much dark green on mine making it very tough.