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Artichoke Salad
Ingredients
2 lbs frozen artichoke bottoms or hearts (about 4 9-oz boxes)
1/2 cup minced yellow onions
1 Tbsp lemon zest cut in lengthwise strips
3 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh parsley
1/4 tsp sea salt
3/4 cup shaved Romano or Locatelli cheese
Freshly ground black pepper
Instructions
In a large saucepan, boil artichoke bottoms in heavily salted water (1/4 cup salt per 1 gallon of water) for 7 to 10 minutes, or until tender. Drain and cut artichokes into bite-size pieces.
In a large bowl, combine artichokes with onions, lemon zest, lemon juice, olive oil, parsley and salt. Keep the salad warm.
Serve each 1/2 cup portion of warm salad with 1 tablespoon cheese and a grinding of pepper.
Nutrition
| Calories | 80 |
| Protein | 5g |
| Sodium | 230mg |
| Carbohydrates | 8g |
| Fat | 4g |
| Fiber | 4g |
| Cholesterol | 7mg |
| Servings | 12 (1/2 cup ea.) |