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Add a photoServings: 4
Ingredients
- 2 x lemons halved
- 6 x baby artichokes - (to 8)
- 4 med cremini mushrooms - (to 5)
- 4 med button mushrooms - (to 5)
- 1/4 c. extra-virgin extra virgin olive oil
- 4 ounce Parmigianno Reggiano thinly shaved
Directions
- In a small bowl, squeeze lemons, and set aside. Pull off tough outer leaves of artichokes, and throw away. Trim tops and bottoms of artichokes, and throw away. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.
- Brush any dirt off mushrooms. Trim base of stem. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with extra virgin olive oil, salt, pepper, and half the cheese. Place on 4 salad plates and top with remaining cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 122 | 73% |
| Total Fat 13.81g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 314mg | 9% |
| Total Carbs 10.84g | 3% |
| Dietary Fiber 6.7g | 22% |
| Sugars 1.43g | 1% |
| Protein 2.73g | 4% |
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