Raw Artichoke Salad With Parmesan

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* Exported from MasterCook *

 

Raw Artichoke Salad With Parmesan

 

Recipe By : Vegetarian Times Cooks Mediterranean, page 79

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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12 small tender artichokes

(baby Italian violet artichokes are best)

1/2 cup fresh lemon juice -- (from 4 lemons)

1/4 pound Parmesan cheese -- sliced very thin

then cut into small cubes

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper -- to taste

 

Makes 6 servings

 

Don't let the simplicity of this traditional recipe mislead you--the

flavors are bright and sophisticated. If you aren't accustomed to eating

raw artichokes, you're in for a special treat. Choose small or baby

artichokes--they are the most tender. This is a good salad to make ahead

since the flavors develop as the artichokes marinate.

 

Peel away all but the most tender inner leaves of the artichokes. Cut each

artichoke in half lengthwise. Remove and discard the hairy inner

chokes. Place the artichokes in a bowl of water to cover, add all but 2

tablespoons of the lemon juice, and let soak for 30 minutes. Remove the

artichokes from the water, drain, and slice them into thin wedges. Place

the wedges in a serving bowl along with the remaining 2 tablespoons lemon

juice, the Parmesan cubes, olive oil, and salt and pepper. Let the salad

rest for at least 20 minutes before serving.

 

Per serving: Calories: 163, Protein: 13 G, Fat: 13 G, Carbohydrates: 3 G,

Cholesterol: 15 MG, Sodium: 365 MG, Fiber: 0

 

 

 

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