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Charles Gilbert, STL, MO
Carpaccio with artichoke and arugula
Carpaccio with artichoke hearts, arugula and sun-ripened Taggia olives.
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Ingredients
Directions
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Halve the large pieces of artichoke. Mix the arugula with the dressing from the packaging of the carpaccio and spread over the plates.
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Spread the meat loosely over the arugula. Spoon the artichoke on it. Sprinkle with the cheese and pine nuts from the carpaccio packaging.
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Sprinkle the olives over it.
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Nutrition
160Calories
Sodium25% DV600mg
Fat15% DV10g
Protein28% DV14g
Carbs2% DV5g
Fiber16% DV4g
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