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Baby Artichoke, Parsley and Celery Salad

2 1/2 lbs baby artichokes
1/3 cup fresh lemon juice
1 cup thinly sliced celery
1 medium red onion (or 5
green onions), thinly sliced
1 cup packed Italian parsley, stems removed
1/4 cup capers
1/3 cup extra-virgin olive oil
dash Tabasco sauce
salt
freshly ground pepper

1. Clean the artichokes by pulling away and discarding the outer leaves until all that remains is the very light, tender inner leaves. Using a sharp knife, cut off and discard the tips of the remaining leaves and all the dark parts.

2. Pour the lemon juice into a large bowl. Slice the trimmed artichokes thinly and add to the bowl, tossing well. Add the celery, onion, parsley,capers, oil and Tabasco, then salt and pepper to taste.

3. Serve at room temperature or cook in a skillet over medium heat for 2 minutes to warm slightly.

Serves 4. Analysis per serving: 291 calories, 9g protein, 18g fat (3g saturated), 14g fiber, 30g carbohydrate, 433 mg sodium

Source: Simply Organic by Jesse Ziff Cool (Chronicle Books, www.chroniclebooks.com)

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