Raw Artichoke, Mint, Lemon and Rice
- Total Time
- 1 hour
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Ingredients
- 4fresh cooked artichoke hearts
- 4raw artichoke hearts
- ¼cup fresh lemon juice
- 2tablespoons olive oil
- ½teaspoon salt
- ½teaspoon fresh ground black pepper
- ¼cup chopped fresh mint
- ½cup chopped flat leaf parsley
- 2cups cooked white rice
- Shaved Parmesan cheese for garnish
Nutritional analysis per serving (8 servings)
154 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 5 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, slice the cooked artichokes into ¼-inch slices and the raw artichokes into ⅛-inch slices. Cover with lemon juice. Add the olive oil, salt and pepper, stir gently to combine and place in the refrigerator for 30 minutes.
- Step 2
Remove the artichokes from the refrigerator. Add the mint, parsley and rice, and toss well. Adjust the seasoning with additional salt and pepper and place the salad in a bowl or on a platter. Top with shaved Parmesan and serve.
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