Shaved Artichoke Salad With Pine Nuts And Parmesan Cheese
- Total Time
- 20 minutes
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Ingredients
- 10small artichokes
- Juice of ½ lemon
- ¼cup flat-leaf parsley leaves, coarsely chopped
- 4tablespoons pine nuts
- ½head radicchio, thinly sliced
- ¼cup extra virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- ¼cup thin shavings of Parmesan cheese
Nutritional analysis per serving (4 servings)
336 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 13 grams protein; 704 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
One artichoke at a time, peel away outer leaves, leaving tender pale green leaves. Cut off stem and spiny tops of leaves. Cut artichoke in half lengthwise and remove fibrous choke. Slice artichoke as thinly as possible and place in a bowl. Squeeze a few drops of lemon juice over it, and toss well. Repeat with remaining artichokes.
- Step 2
Add parsley, pine nuts and radicchio to bowl. Pour olive oil over mixture, and sprinkle with a little salt and pepper. Toss to coat. Add cheese, and toss gently. Taste for seasoning, and serve immediately.
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