Directions:
- Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
- Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.36 Kcal (1295 kJ) | ||
| Calories from fat | 249.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.74g | 43% | |
|---|---|---|---|
| Sodium | 112.06mg | 5% | |
| Potassium | 442.26mg | 9% | |
| Total Carbs | 13.38g | 4% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 6.49g | 26% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 0.1mg | 1% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 196.22 Kcal (822 kJ) | ||
| Calories from fat | 158.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.6g | 43% | |
|---|---|---|---|
| Sodium | 71.08mg | 5% | |
| Potassium | 280.52mg | 9% | |
| Total Carbs | 8.49g | 4% | |
| Sugars | 0.93g | 6% | |
| Dietary Fiber | 4.12g | 26% | |
| Protein | 2.52g | 8% | |
| Vitamin C | 10mg | 26% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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