Artichoke And Mushroom Salad


For Artichokes: 1/2 cup plus 1 tablespoon extra-virgin olive oil 16 baby artichokes, about 1 lb, trimmed and halved lengthwise 4 cloves garlic, minced 4 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley 2 tablespoons coarsely chopped fresh basil Juice of 1 lemon 1/2 cup water salt and freshly ground pepper For Mushrooms: 1/2 lb fresh shiitake mushrooms, stems removed, sliced 1/4 lb mixed baby greens (about 4 cups loosely packed) Extra-virgin olive oil for drizzling, optional 1/4 lb wedge Italian parmesan cheese lemon wedges


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