
Artichoke and Toasted Walnut Salad

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Because the choke is undeveloped, once you remove the tough outer leaves from baby artichokes, you only need to simmer them for about 20 minutes and you can eat them wholehot with olive oil or butter, or cold in a salad. Toasted walnuts or pecans make a delightful contrast of flavor and texture. If you cant find baby artichokes, turn" large artichokes, simmer until easily penetrated with a skewer, and cut into wedges.
ingredients
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serves: 6
30 (about 3 pounds) baby artichokes (all the same size, so they cook evenly, or 4 large artichokes)
3/4 cup walnut halves
3 tablespoons walnut (or hazelnut oil made from roasted nuts or extra virgin olive oil, or more to taste)
1 tablespoon sherry vinegar (or white wine vinegar, or more to taste)
Salt
Pepper
Nutrition Facts
Artichoke and Toasted Walnut Salad
Servings Per Recipe: 6
Amount per Serving
Calories: 3321
- Total Fat: 22.2 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 6401.8 mg
- Total Carbs: 718.2 g
- Dietary Fiber: 369 g
- Sugars: 67.9 g
- Protein: 225.5 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012