Recipe courtesy of Scott Leibfried
Baby Artichoke Salad
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- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 727
- Total Fat
- 52 g
- Saturated Fat
- 11 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 26 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 20 mg
- Sodium
- 1320 mg
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 727
- Total Fat
- 52 g
- Saturated Fat
- 11 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 26 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 20 mg
- Sodium
- 1320 mg
Ingredients
Directions
- Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
- Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.
