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