Directions:
- Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
- Bring a second pot of water to a boil.
- Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
- In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
- Dress salad with vinaigrette.
- Place salad in a single line on plate alternating tomatoes and artichokes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.78 Kcal (2239 kJ) | ||
| Calories from fat | 423.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.1g | 72% | |
|---|---|---|---|
| Cholesterol | 69.74mg | 23% | |
| Sodium | 779.47mg | 32% | |
| Potassium | 213.08mg | 5% | |
| Total Carbs | 6g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 15.21g | 30% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 391.1mg | 39% | |
| Amount Per 100 g | |||
| Calories | 268.63 Kcal (1125 kJ) | ||
| Calories from fat | 212.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.66g | 72% | |
|---|---|---|---|
| Cholesterol | 35.03mg | 23% | |
| Sodium | 391.54mg | 32% | |
| Potassium | 107.03mg | 5% | |
| Total Carbs | 3.01g | 2% | |
| Sugars | 0.92g | 7% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 7.64g | 30% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.2mg | 2% | |
| Calcium | 196.5mg | 39% | |
* 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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