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10
baby artichokes or 3 medium artichokes (1 pound total)
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2
tablespoons lemon juice
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2
large cloves garlic, minced
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2
tablespoons snipped fresh mint
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1
teaspoon finely shredded lemon peel
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2
tablespoons lemon juice
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4
teaspoons extra-virgin olive oil
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1/4
teaspoon salt
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1/8
teaspoon pepper
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1
bulb small fennel, halved and cored
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1/2
small red onion
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1
cup halved cherry tomatoes
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2
tablespoons sliced kalamata olives (optional)
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Shaved Parmigiano-Reggiano cheese (optional)
1. To prepare artichokes, trim stems; cut off top one-fourth of artichokes. Remove outer leaves until you reach the pale green parts. Halve or cut artichokes into wedges. Brush cut edges with some of the 2 tablespoons lemon juice; add remaining juice to cooking water. Cook artichokes in a large amount of boiling water for 12 to 15 minutes or until tender; drain. Rinse with cold water; drain and place in a large bowl.
2. Meanwhile, combine mint, garlic, lemon peel, lemon juice, olive oil, salt, and pepper in a small bowl.
3. Thinly slice fennel and red onion. Add to artichokes along with tomatoes and olives, if using. Toss in dressing.
4. Cover and chill for 2 to 4 hours to meld flavors. To serve, top with cheese, if desired. Makes six (3/4-cup) servings.
- Note Food exchanges:2-1/2 vegetable, 1/2 fat.
- Servings Per Recipe 6,
- Calories 84,
- Protein (gm) 3,
- Carbohydrate (gm) 13,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 8,
- Vitamin C (mg) 22,
- Sodium (mg) 168,
- Calcium (DV %) 50,
- Vegetables () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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