Roasted Artichoke Salad with Lemon and Mint
Roasted Artichoke Salad with Lemon and Mint might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains around 17g of protein, 14g of fat, and a total of 305 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and primal diet. A mixture of parmesan cheese, mint, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a 12- by 18-inch baking pan, mix artichokes with 2 tablespoons oil, the salt, and the pepper to coat.
Bake in a 450 oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes.
Spoon artichokes into a bowl and add lemon juice, mint, and remaining 1 tablespoon oil; mix thoroughly. Using a vegetable peeler, shave parmesan cheese over salad.
Cut off the stem at the base of the artichoke, using a sharp knife.
Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top.
Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.