Ingredients
Base recipe = 2 servings.
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- 120 g baby artichokes, trimmed & thinly shaved
- 57 g Parmigiano Reggiano, shaved
- 30 g fresh lemon juice
- 27 g extra-virgin olive oil (D.O.P.)
- 28 g wild baby arugula
- Sea salt & freshly ground black pepper
🥕 Vegetarian
🧀 Contains Dairy
🚫🌾 Gluten-Free
Preparation
- Trim to the tender hearts and shave artichokes very thin; toss immediately with lemon juice.
- Add Parmigiano, a pinch of salt and pepper; drizzle with EVOO and toss gently.
- Lightly dress arugula with EVOO and a pinch of salt. Plate arugula (ring mold optional), top with artichokes, and finish with a final drizzle of EVOO.
| Calories | 210 kcal |
| Total Fat | 16 g |
| Carbohydrates | 9 g |
| Protein | 9 g |
| Fiber | 5 g |
| Sodium | 320 mg |
| Sugars | 2 g |