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Add a photoRaciónes: 2
Ingredientes
- 1 pkt Artichoke hearts, frzn -- Marinated in a jar]
- 2 1/2 Tbsp. Extra virgin olive oil -- extra-virgin
- 2 tsp Lemon juice -- fresh
- 1 x Raddicho, small -- Separated Leaves torn into halves)
- 14 x Basil leaves -- minced Parmesan cheese
Direcciones
- Cook artichoke hearts according to package directions. Drain. Rinse with cool water and drain [or possibly just drain canned or possibly marinated hearts, reserving marinade]. Transfer to bowl. Add in 1 Tbsp. extra virgin olive oil and 1 tsp. lemon juice and let stand 15 min. Add in radicchio, basil and remaining 1-1/2 Tbsp. oil to artichokes and toss to coat. Season with salt and pepper. Add in remaining 1 tsp. lemon juice and toss to coat. [If you feel you need it for flavor, add in reserved marinade a Tbsp. at a time and then tasting to see if it needs more.] Divide salad between 2 plates.
- Using cheese plane or possibly vegetable peeler, shave Parmsesan atop salad.
- Serves2, can be double or possibly tripled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 2 servings | |
| Calories 164 | |
| Calories from Fat 150 | 91% |
| Total Fat 16.97g | 21% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 82mg | 2% |
| Total Carbs 3.37g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.37g | 0% |
| Protein 0.78g | 1% |
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