Artichoke Salad With Parmigiano Reggiano Recipe
Servings: 1
Ingredients
- 2 x Raw artichokes, pared down to the hearts
- 1 Tbsp. Lemon juice
- 1/4 lb Parmigiano Reggiano, thinly sliced
- 3 Tbsp. Olio Carli Extra Virgin Extra virgin olive oil
Directions
- Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.
- Serves 4 to 6 people.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 224g | |
| Calories 499 | |
| Calories from Fat 266 | 53% |
| Total Fat 29.62g | 37% |
| Saturated Fat 18.69g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1874mg | 78% |
| Potassium 398mg | 11% |
| Total Carbs 16.44g | 4% |
| Dietary Fiber 8.3g | 28% |
| Sugars 2.22g | 1% |
| Protein 43.37g | 69% |
