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Artichoke and Fennel Crudo
Servings
4
Prep Time
15 minutes
Ingredients
-
2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice (1 large lemon)
- 1 1/2 cups baby arugula
- 5 baby artichokes (trimmed and thinly sliced)
- 1 bulb fennel (thinly sliced)
- Kosher salt and freshly ground black pepper
-
1/2 cup shaved Parmesan
Instructions
- As seen on: Giada In Italy, Episode 2. Nonna Luna's Secret: Entice with Rice
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 720
Amount/Serving
% Daily Value
- Carbs
- 60 grams
- Protein
- 27 grams
- Fat
- 37 grams
- Saturated Fat
- 17 grams
- Cholestrol
- 68 milligrams
- Sodium
- 885 milligrams
- Fiber
- 2 grams
- Sugar
- 12 grams
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