Artichoke Salad

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
80
protein 
5 g
sodium 
230 mg
carbohydrates 
8 g
fat 
4 g
fiber  
4 g
cholesterol 
7 mg
Servings 
12 (½ cup ea.)
Ingredients 

2 lbs frozen artichoke bottoms or hearts (about 4 9-oz boxes)
½ cup minced yellow onions
1 Tbsp lemon zest cut in lengthwise strips
3 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh parsley
¼ tsp sea salt
¾ cup shaved Romano or Locatelli cheese
Freshly ground black pepper

Instructions 
  1. In a large saucepan, boil artichoke bottoms in heavily salted water (¼ cup salt per 1 gallon of water) for 7 to 10 minutes, or until tender. Drain and cut artichokes into bite-size pieces.
  2. In a large bowl, combine artichokes with onions, lemon zest, lemon juice, olive oil, parsley and salt. Keep the salad warm.
  3. Serve each ½ cup portion of warm salad with 1 tablespoon cheese and a grinding of pepper.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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