Artichoke Salad – a delicious recipe with lemons, artichokes, arugula, freshly grated Parmesan cheese, Freshly ground pepper, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Add the juice and rinds of 2 lemons to a large bowl of cold water.
2
Pull the tough, dark green leaves from each artichoke to reveal the pale green core of leaves.
3
Cut off the cones at the indentation just above the artichoke bottom.
4
Dig out the hairy choke with a teaspoon.
5
With a paring knife, trim away the thick green skin and immediately place the artichoke bottom in the lemon water.
6
Bring a saucepan of lightly salted water with the juice of 1 lemon to a boil.
7
Cook the artichoke bottoms for 10 minutes, or until tender.
8
Drain well and let cool.
9
Quarter the artichokes.
10
Divide the arugula and artichokes among 4 plates.
11
Sprinkle with cheese and pepper, and drizzle with the olive oil and balsamic vinegar.
116
kcal
Calories
9
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 lemons, 4 globe artichokes, 1 large bunch of arugula, 1/4 cup freshly grated Parmesan cheese, and more.
Yes, Artichoke Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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