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Baby Artichoke & Pecan Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3/4 cup lettuce, 4 artichoke halves) contains 160 calories, 15 g carbohydrate, (7 g fiber), 6 g protein, 11 g fat, (1 g saturated fat), 0 mg cholesterol, and 140 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 160
  • Servings: 6
  • Active Time: 40 minutes
  • Total Time to Make: 55 minutes

Ingredients

You'll Need

8 qt stockpot

Directions

  1. Preheat oven to 300 degrees. Fill stockpot with water and lemon slices. Trim tops of artichokes with knife. Remove outer layer of tough leaves and discard. Peel off fibrous darker green portion of stem with a knife. Halve artichoke; rub cut surfaces with lemon half. 
      
  2. Place each artichoke in stockpot as you finish prepping it. After all artichokes are in stockpot, place a heavy plate (slightly smaller in diameter than stockpot diameter) on top of artichokes and water to keep artichokes under water. Bring water to boil on HIGH.
     
  3. Cook artichokes about 15 min, or until base of artichoke is knife-tip tender. 
     
  4. Drain artichokes; let cool to room temp, about 30 min.
     
  5. Toast pecans 8 min in oven; set aside.
     
  6. Toss artichokes, vinegar, and olive oil in large bowl. Season with salt and pepper.
     
  7. Arrange lettuce on 6 serving plates. Portion artichokes and pecans evenly. 

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