Shaved Baby Artichokes With Lemon, Arugula, And Parmigiano

Name: Shaved Baby Artichokes With Lemon, Arugula, And Parmigiano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 baby artichokes, trimmed but left whole; 3 liters 10 oz. baby arugula; 237 milliliters loosely packed torn basil leaves; 8 servings Kosher salt and freshly ground black pepper; 3 Tbs fresh lemon juice; 1 teaspoon finely grated lemon zest; 2 Tbs extra-virgin olive oil; 473 milliliters oz. Parmigiano-Reggiano, thinly shaved

You can never have too many side dish recipes, so give Shaved Baby Artichokes With Lemon, Arugula, And Parmigiano a try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 176 calories, 13g of protein, and 10g of fat each. If you have kosher salt and pepper, lemon juice, lemon zest, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine).

Ingredients you will need

Artichoke

Lemon Juice

Lemon Zest

Pepper

Lemon

Water

Salt

Cooking Oil

Equipment you will use

Food Processor

Mandoline

Whisk

Bowl

Let sit for about 5 minutes. Toss in the arugula and basil.Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano.

Ingredients you will need

Parmigiano Reggiano