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Carpaccio with artichoke and arugula
 
 
4 ServingsPTM10 min

Carpaccio with artichoke and arugula


Carpaccio with artichoke hearts, arugula and sun-ripened Taggia olives.

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Directions

  1. Halve the large pieces of artichoke. Mix the arugula with the dressing from the packaging of the carpaccio and spread over the plates.
  2. Spread the meat loosely over the arugula. Spoon the artichoke on it. Sprinkle with the cheese and pine nuts from the carpaccio packaging.
  3. Sprinkle the olives over it.


Nutrition

160Calories
Sodium25% DV600mg
Fat15% DV10g
Protein28% DV14g
Carbs2% DV5g
Fiber16% DV4g

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