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Ingredientes
- 2 lrg artichokes
- 1 lrg orange juiced
- 1 med fennel bulb
- 1 sm red onion
- 1 x orange peeled seeded and sliced
- 2 x cloves garlic finely minced
- 1 Tbsp. minced fresh tarragon
- 2 tsp extra-virgin extra virgin olive oil
- 1 pch chili flakes Salt to taste
- 8 x butter lettuce leaves
- 1 ounce Asiago cheese grated Or possibly shaved with a vegetable peeler
Direcciones
- Prep time: 30 min
- Artichoke hearts. Using a very sharp paring knife, cut away all the leaves and the choke to get to the heart; throw away outer leaves, choke and thistle.
- Thinly slice raw hearts and place them in a bowl with orange juice.
- Remove outer leaves and top, feathery parts of fennel. Remove onion skin and cut off both ends of onion. Slice fennel and onions paper thin, and add in to raw hearts. Add in orange slices, garlic, tarragon, extra virgin olive oil and chili flakes, and season with salt to taste. Allow to stand at room temperature for 15 min. Retoss and serve on leaves of butter lettuce.
- Top with Asiago cheese shavings.
- Notes: Artichoke hearts, served raw in the Mediterranean style, "cooked"
- in orange juice and tossed in a salad with fennel; serve as a complement to salty meats or possibly cheeses. Jesse Cold, chef-owner of Flea Street Cafe,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 27 | 27% |
| Total Fat 3.07g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 917mg | 26% |
| Total Carbs 16.6g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.89g | 4% |
| Protein 5.08g | 8% |
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