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Artichoke and Fennel Crudo

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Artichoke and Fennel Crudo

Servings

4

Prep Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Artichoke and Fennel Crudo

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

  1. As seen on: Giada In Italy, Episode 2. Nonna Luna's Secret: Entice with Rice
  2. 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.
  3. 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.
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Vegetarian

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