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Ingredientes
- 4 whl artichokes, cleaned and stem removed
- 4 x Lemons, cut in half Water, to cover
- 3/4 c. Extra-virgin extra virgin olive oil
- 1/4 c. Balsamic vinegar
- 1/4 c. Minced fresh mild herbs, see *
- 2 tsp Chopped garlic Salt Freshly grnd black pepper
- 4 doz peeled and deveined medium shrimp, cooked
- 4 c. Chiffonade baby greens
- 2 Tbsp. Grated Parmesan cheese
- 1 Tbsp. Minced parsley
- 1 sprg fresh thyme
Direcciones
- *Fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.
- In a stock pot, add in the artichokes and lemons. Cover with water. Season the water with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Submerge the artichokes in the water by laying a small cloth towel over the artichokes in the pan. Continue to cook for 18 min or possibly till tender.
- Remove the artichokes and place in a bowl of ice water for a couple of min or possibly till chilled. Drain and pat dry.
- In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk till incorporated. Season with salt and pepper. Season the artichokes with salt and pepper.
- Toss the greens and shrimp lightly with the vinaigrette. Season with salt and pepper.
- Hero: Mound a quarter of the greens and shrimp in the center of each artichoke. Garnish the artichokes with the cheese, parsley and thyme sprigs.
- Yields: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 601 | |
| Calories from Fat 479 | 80% |
| Total Fat 54.25g | 68% |
| Saturated Fat 13.61g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 261mg | 11% |
| Potassium 361mg | 10% |
| Total Carbs 13.26g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.01g | 3% |
| Protein 17.79g | 28% |
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