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Photo Credit: Elizabeth Newman

Artichoke and Fennel Crudo

15 MINPrep Time
4Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This is a classic dish that shows up on many menus in Italy. It's a great fresh starter to any meal, and I love how simple and clean it is, so every ingredient has a chance to really shine.

People are sometimes surprised to hear that artichokes can be eaten raw in Italy, but it's a delicious way to enjoy them! Use baby artichokes, or the smallest you can find. Just remove the toughest leaves on the outer layers, slice in half and scoop out the bristles, shave the stem and slice them as thinly as you can!

Artichoke and Fennel Crudo

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Artichoke and Fennel Crudo

Servings

4

Prep Time

15 minutes

Calories

720

Author:

Giada De Laurentiis

Image of Artichoke and Fennel Crudo

Ingredients

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.

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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gluten free
nut free
vegetarian

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