Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Artichoke Heart Salad With Asiago Cheese Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Artichokes
1 Orange, juiced
1 Fennel bulb
1 Red onion
1 Orange, peeled seeded and
2 Cloves garlic, finely
1 Tablespoon(s) Chopped fresh tarragon
2 Teaspoon(s) Extra-virgin olive oil
1 Pinches chili flakes
Salt, to taste
8 Leaves butter lettuce
1 Ounce(s) Asiago cheese, grated OR
shaved with a vegetable
Prep time: 30 minutes Artichoke hearts. Using a very sharp paring
knife, cut away all the leaves and the choke to get to the heart;
discard outer leaves, choke and thistle. Thinly slice raw hearts and
place them in a bowl with orange juice. Remove outer leaves and top,
feathery parts of fennel. Remove onion skin and cut off both ends of
onion. Slice fennel and onions paper thin, and add to raw hearts. Add
orange slices, garlic, tarragon, olive oil and chili flakes, and
season with salt to taste. Allow to stand at room temperature for 15
minutes. Retoss and serve on leaves of butter lettuce. Top with Asiago
cheese shavings. Per serving: 159 calories, 28% fat (4.9g), 51% carbs,
21% protein. >recipe from SHAPE Cooks Spring 1998. >form kitpath to
eatlf cookbooks on 98Feb Notes: Artichoke hearts, served raw in the
Mediterranean style, "cooked" in orange juice and tossed in a salad
with fennel; serve as a complement to salty meats or cheeses. Jesse
Cool, chef-owner of Flea Street Cafe, Menlo Park, CA. Author of:
Onions: A Country Garden Cookbook (1995); Tomatoes (1994); Breakfast
in Bed (1997). Recipe by: Jesse Cool for SHAPE Posted to EAT-LF
Digest by KitPATh <> on Feb 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 133
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 6.3mg
Sodium: 353.9mg
Potassium: 1027.3mg
Carbohydrates: 13.4g
Fiber: 5.8g
Sugar: 5.2g
Protein: 8.9g

Scale this recipe to Servings [?]