Raw Baby Artichoke Salad
4 Fiesole Baby Purple Artichokes or Baby Green Artichokes
1 tablespoon lemon juice
1 small garlic clove, mashed to a paste (optional)
Salt and pepper, to taste
3 tablespoons extra-virgin olive oil
2 handfuls arugula
Parmesan, for garnish
Remove outer leaves of artichokes to pale yellow part. Trim stem ends, and cut off top 1/3 of each artichoke. Slice artichokes as thinly as possible either lengthwise or into rings (photo shows rings), and place in small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper. Add olive oil and toss to coat.
Place arugula in shallow bowl or on platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.
Source: The New York Times
Analyzed to serve 2. Analyzed without optional garlic and without Parmesan garnish. Calories 210, Total Fat 20g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrate 6g, Dietary Fiber 3g, Sugars 1g, Protein 2g, Vitamin A 10%, Vitamin C 20%