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Associate.com - Share Your Recipe!

Recipe Name: Artichoke Heart, Fennel, And Parmesan Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Teaspoon(s) Fresh lemon juice, or to
taste
1/4 Teaspoon(s) Dijon-Style mustard
1 Garlic clove, minced and
mashed
to a paste with 1/4
teaspoon salt
A pinch of dried hot red
pepper flakes if
desired
2 Tablespoon(s) Olive oil
A, 14-ounce can
artichoke hearts
rinsed drained
well and sliced
thin
1 1/4 Cup(s) Thinly sliced fennel bulb
sometimes called
anise or celery
1/3 Cup(s) Coarsely grated Parmesan
About 2 Ounces
1/4 Cup(s) Finely chopped fresh parsley
leaves preferably
flat-leafed
Directions:
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 chill the salad, covered, for 20 minutes. Serves 2.
Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1157
Calories From Fat: 483
Total Fat: 55.8g
Cholesterol: 30.6mg
Sodium: 2682mg
Potassium: 5376.1mg
Carbohydrates: 145.7g
Fiber: 76.9g
Sugar: 22.2g
Protein: 54.6g


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