Photo: Anna Pelzer
Mammole artichoke salad
17 ingredients
30 min + 1 hr
Serves 2
openrecipes
Francesco Mazzei combines some of Italy's finest produce to make this stunning salad.
Estimated Nutrition (whole recipe, rough)
1340
Calories
62g
Protein
55g
Fat
153g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Mammole artichokes
- 2 unwaxed lemons
- 4 garlic
- 150g/5½oz shallots
- 8 anchovy fillets
- 250ml/9fl oz white wine
- sea salt and freshly ground black pepper
- 10g/¼oz sugar
- 5g/⅛oz mint
- 20g/¾oz breadcrumbs
- 25g/1oz parmesan
- 1.5 litres/2½ pint vegetable stock
- 2 large avocados
- 2 red chillies
- 4 tbsp extra virgin olive oil
- 1 tbsp celery
- 8g/⅓oz parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes