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Artichoke Salad2 pounds frozen artichoke bottoms or hearts (about four 9-ounce boxes)
1/2 cup minced yellow onions
1 tablespoon lemon zest cut in lengthwise strips
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley
1/4 teaspoon sea salt
3/4 cup shaved Romano or Locatelli cheese
Freshly ground black pepper
1. In a large saucepan, boil artichoke bottoms in heavily salted water (1/4 cup of salt per 1 gallon of water) for 7-10 minutes or until tender. Drain and cut the artichokes into bite-size pieces.
2. In large bowl, artichokes with onions, lemon zest, lemon juice, olive oil, parsley and salt. Keep the salad warm.
3. Serve each 1/2 cup portion of warm salad with 1 tablespoon cheese and a grinding of pepper.
Makes 12 (1/2 cup) servings, each containing approximately:
80 calories
8 gm. carbohydrate
7 mg. cholesterol
4 gm. fat
5 gm. protein
230 mg. sodium
4 gm. fiber
Chefs note: This makes a great side dish or appetizer
Recipe courtesy: Chef Scott Uehlein,
Canyon Ranch
