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 March 24-29 (opens in new window)

Artichoke Salad

Time:
30 Minutes
Difficulty:
Easy
Serves:
12 People
Close-up of artichokes in brown bag.

Ingredients

2 lbs frozen artichoke bottoms or hearts (about 4 9-oz boxes)
1/2 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
1/4 tsp sea salt
3/4 cup shaved Romano or Locatelli cheese
Freshly ground black pepper

Instructions

  1. In a large saucepan, boil artichoke bottoms in heavily salted water (1/4 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 1/2 cup portion of warm salad with 1 tablespoon cheese and a grinding of pepper.

Nutrition

Calories 80
Protein 5g
Sodium 230mg
Carbohydrates 8g
Fat 4g
Fiber 4g
Cholesterol 7mg
Servings 12 (1/2 cup ea.)