Directions:
- Fill a small bowl with acidulated water or some sparking mineral water.
- Remove the stem and most of the leaves until you get to where they are very tender. Cut off the tops with a pair of scissors. Put them in the water.
- Wash the rucola and dry thoroughly. ( I love my salad spinner for this.)
- Thinly slice the cheese.
- Place the rucola on a plate and lightly salt and pepper.
- Remove the artichoke hearts from the water. Dry them and slice them VERY thinly. (I used my mandoline for this. It makes life easier.)
- Arrange them on the rucola and again, salt and lightly sprinkle with black pepper.
- Place the parmegiano on top and splash with the olive oil. If you like squeeze the lemon on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.6 Kcal (2075 kJ) | ||
| Calories from fat | 294.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.73g | 50% | |
|---|---|---|---|
| Sodium | 287.96mg | 12% | |
| Potassium | 947.2mg | 20% | |
| Total Carbs | 47.09g | 16% | |
| Sugars | 12.02g | 48% | |
| Dietary Fiber | 22.26g | 89% | |
| Protein | 21.88g | 44% | |
| Vitamin C | 253.1mg | 422% | |
| Vitamin A | 23.7mg | 789% | |
| Iron | 1043.6mg | 5798% | |
| Calcium | 1059mg | 106% | |
| Amount Per 100 g | |||
| Calories | 65.45 Kcal (274 kJ) | ||
| Calories from fat | 38.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 50% | |
|---|---|---|---|
| Sodium | 38.03mg | 12% | |
| Potassium | 125.09mg | 20% | |
| Total Carbs | 6.22g | 16% | |
| Sugars | 1.59g | 48% | |
| Dietary Fiber | 2.94g | 89% | |
| Protein | 2.89g | 44% | |
| Vitamin C | 33.4mg | 422% | |
| Vitamin A | 3.1mg | 789% | |
| Iron | 137.8mg | 5798% | |
| Calcium | 139.9mg | 106% | |
* 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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