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Ingredientes
- 4 x globe artichokes halved lengthwise
- 2 Tbsp. extra virgin olive oil
- 2 x heads garlic, halved
- 1 1/2 c. white wine
- 1/2 c. champagne vinegar
- 1 x bouquet garni
- 1 quart vegetable stock
- 2 c. water
- 1/2 c. grapeseed oil
- 1/4 c. extra-virgin extra virgin olive oil
- 3/4 lb arugula
- 1/4 lb frisee lettuce
- 1/4 lb ricotta salata cheese or possibly Romano cheese, shaved
- 1/4 c. toasted pumpkin seeds
- 1/4 c. pumpkin seed oil for garnish, (optional)
Direcciones
- 6 SERVINGS VEGAN
- Tender artichoke hearts, peppery arugula greens, grapeseed oil and toasted pumpkin seed oil give this salad a unique, robust flavor.
- In large saucepan, heat extra virgin olive oil over medium-high heat. Place cut sides of garlic heads down to heat in oil for 5 min. Add in white wine and vinegar to pan and reduce to half. Add in bouquet garni, stock and water to pan and bring to a boil over high heat. Add in artichokes and set aside to cold. Measure our and strain 2 c. of braising liquid into medium saucepan. Reduce braising liquid by three- quarters, about 1/2 c.. Transfer reduction to small bowl and slowly drizzle in olive and grapeseed oils. Season with salt and pepper. Set aside.
- To assemble, remove leaves from artichokes and scoop our inner chokes. Cut artichoke hearts into eighths. In a large bowl, mix greens and artichoke pcs. Toss salad with sufficient artichoke vinaigrette to lightly coat. Divide salad among individual serving plates. Arrange cheese over top of each and scatter with pumpkin seeds. Drizzle vinaigrette and pumpkin seed oil around edges of plates for presentation if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 545 | |
| Calories from Fat 411 | 75% |
| Total Fat 46.37g | 58% |
| Saturated Fat 8.52g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 892mg | 37% |
| Potassium 444mg | 13% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.2g | 2% |
| Protein 13.55g | 22% |
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