Filter
Reset
Sort ByRelevance
Charles Gilbert, STL, MO
Carpaccio with artichoke and arugula
Carpaccio with artichoke hearts, arugula and sun-ripened Taggia olives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the large pieces of artichoke. Mix the arugula with the dressing from the packaging of the carpaccio and spread over the plates.
-
Spread the meat loosely over the arugula. Spoon the artichoke on it. Sprinkle with the cheese and pine nuts from the carpaccio packaging.
-
Sprinkle the olives over it.
Blogs that might be interesting
-
25 minLunchchicory, olive oil, Apple juice, honey, mustard, apple vinegar, Apple, soft goat cheese, hazelnut,salad of grilled chicory with goat's cheese and apple vinaigrette
-
50 minAppetizerred peppers, cucumber, garlic, tomato sauce, Red wine vinegar, extra virgin olive oil, ice cubes, Dutch shrimps,glass of gazpacho
-
10 minAppetizermangos, coriander, Parma ham, extra virgin olive oil,mango with parma ham
-
15 minAppetizerroot, cumin seed, orange, black olive, parsley, olive oil, orange juice, mustard, White wine vinegar,carrot salad with orange dressing and cumin
Nutrition
160Calories
Sodium25% DV600mg
Fat15% DV10g
Protein28% DV14g
Carbs2% DV5g
Fiber16% DV4g
Loved it