Ingredients
4 Fiesole Baby Purple Artichokes
1 tablespoon lemon juice
1 small garlic clove, mashed to a paste, optional
Salt and pepper
3 tablespoons extra virgin olive oil
2 handfuls arugula
Parmesan, for garnish
Steps
Remove outer leaves of artichokes to get to the pale yellow part. Trim stem end, and cut off top of each artichoke. Slice artichokes as thinly as possible either lengthwise or into rings (we slice into rings for the photo above), and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.
Source: New York Times
Analyzed to serve 2. Analyzed without optional garlic and without garnish. Calories 210, Total Fat 20g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrate 6g, Dietary Fiber 3g, Sugars 1g, Protein 2g, Vitamin A 10%, Vitamin C 20%