Cook the Issue - Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue - Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

Shaved baby artichokes with lemon, arugula, and parmigiano

Shaved baby artichokes with lemon, arugula, and parmigiano

By ICDOCEAN1, member

April 24th, 2010

I enjoyed the salad and I think that a good hardy or spicy dish would go well with the peppery arugula and delicate artichoke slices.  I like lots of shaved parm!

I had trouble slicing them in the processor so I hand sliced them, they look thicker in the photo, but they were tender, the dressing made with Meyer lemon was just great and I will make this salad again.

I had French bread, brie cheese, and a few of the braised baby artichokes for dinner. I found myself topping the bread with a few arugula leaves, artichoke slice, topped off with brie.  Loved it, maybe only something that I would do, but I have a new appetizer in my files.


posted in: Gallery
Comments (1)

Pielove writes: This looks great-- Meyer lemon for the dressing, what a great idea! Your dinner sounds wonderful. Posted: 5:47 pm on April 24th

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