Artichoke Heart, Fennel, And Parmesan Salad Recipe

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Servings: 1


Cost per recipe $1.23 view details
  • 2 tsp Fresh lemon juice, or possibly to taste
  • 1/4 tsp Dijon-style mustard
  • 1 x Garlic clove, chopped and mashed to a paste with 1/4 tsp. salt A healthy pinch of dry warm red pepper flakes if you like
  • 2 Tbsp. Extra virgin olive oil A, (14-oz) can artichoke hearts, rinsed, liquid removed well, and sliced thin
  • 1 1/4 c. Thinly sliced fennel bulb, (sometimes called anise) or possibly celery
  • 1/3 c. Coarsely grated Parmesan, (about 2 ounces)
  • 1/4 c. Finely minced fresh parsley leaves, (preferably flat-leafed)


  1. In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and refrigeratethe salad, covered, for 20 min.
  2. Serves 2.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 181g
Calories 469  
Calories from Fat 354 75%
Total Fat 40.09g 50%
Saturated Fat 11.88g 48%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 844mg 35%
Potassium 472mg 13%
Total Carbs 9.95g 3%
Dietary Fiber 3.0g 10%
Sugars 0.79g 1%
Protein 19.32g 31%
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