| 4 x globe artichokes halved lengthwise |
2/3 globe artichokes |
$3.99 per 13 3/4 ounces
|
$0.82 |
| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 x heads garlic, halved |
1/3 head |
$4.00 per pound
|
$0.01 |
| 1 1/2 c. white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 quart vegetable stock |
1/6 quart |
$3.69 per 32 ounces
|
$0.64 |
| 2 c. water |
1/3 cup |
n/a
|
|
| 1/2 c. grapeseed oil |
1 tablespoon |
$9.99 per 16 7/8 fluid ounces
|
$0.39 |
| 1/4 c. extra-virgin extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 3/4 lb arugula |
2 oz |
$2.92 per ounce
|
$5.84 |
| 1/4 lb ricotta salata cheese or possibly Romano cheese, shaved |
2/3 oz |
$6.59 per 6 ounces
|
$0.73 |
| 1/4 c. toasted pumpkin seeds |
2 teaspoons |
n/a
|
|
| 1/4 c. pumpkin seed oil for garnish, (optional) |
2 teaspoons |
n/a
|
|
| Total per Serving |
$9.32 |
| Total Recipe |
$55.91 |
Suggestions?