Ingredients
- 4 fresh cooked artichoke hearts
- 4 raw artichoke hearts
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ cup chopped fresh mint
- ½ cup chopped flat leaf parsley
- 2 cups cooked white rice
- Shaved Parmesan cheese for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
152 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 3 grams protein; 251 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 side dish servings
Preparation
- Using a sharp knife, slice the cooked artichokes into 1/4-inch slices and the raw artichokes into 1/8-inch slices. Cover with lemon juice. Add the olive oil, salt and pepper, stir gently to combine and place in the refrigerator for 30 minutes.
- Remove the artichokes from the refrigerator. Add the mint, parsley and rice, and toss well. Adjust the seasoning with additional salt and pepper and place the salad in a bowl or on a platter. Top with shaved Parmesan and serve.
1 hour
Dining and Cooking