Name: Shaved Artichoke Salad with Shrimp
Prep time: 55 min
Total time: 55 min
Ingredients: 1 lemon, halved; 12 small to medium artichokes; 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons torn fresh mint leaves; Pinch of salt; 0.25 teaspoon ground pepper, divided; 0.5 pound large shrimp (26-30 per pound), peeled and deveined

Shaved Artichoke Salad with Shrimp

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Venice was built on saltwater marshes in the 6th century, and many local crops like the city's Sant'Erasmo artichokes, have a delicate taste of the sea. For this healthy salad artichokes are sliced thin--a great use for a mandolin if you have one--and served raw. When paired with the sweet-salty shrimp the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find.

By Mauro Stoppa

Updated on February 3, 2020

Prep Time:

55 mins

Total Time:

55 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Heart Healthy High Blood Pressure High Fiber Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free

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Ingredients

1 lemon, halved
12 small to medium artichokes
4 tablespoons extra-virgin olive oil, divided
2 tablespoons torn fresh mint leaves
Pinch of salt
¼ teaspoon ground pepper, divided
½ pound large shrimp (26-30 per pound), peeled and deveined

Directions

Squeeze a lemon half into a bowl of cold water. Cut stems from artichokes and discard. Working with one artichoke at a time, pull off all the leaves and soft purple petals and discard. Using a sharp paring knife, trim any remaining green parts from the heart. Rub with the cut side of the remaining lemon half. Scoop out the fuzzy choke with a melon baller or spoon. Rub again with the lemon half. Place the artichoke heart in the lemon water to prevent discoloration while you trim the rest.
Very thinly slice the artichoke hearts and immediately toss them in a bowl with 2 tablespoons oil, mint, salt and 1/8 teaspoon pepper.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp and the remaining 1/8 teaspoon pepper. Cook, stirring occasionally, until the shrimp are pink, 3 to 4 minutes.
Serve the shrimp with the artichokes and garnished with more mint, if desired.

Nutrition Facts (per serving)

243	Calories
14g	Fat
18g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 243
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 9g	34%
Total Sugars 2g
Protein 14g	29%
Total Fat 14g	18%
Saturated Fat 2g	10%
Cholesterol 68mg	23%
Vitamin A 138IU	3%
Vitamin C 20mg	23%
Folate 119mcg	30%
Sodium 237mg	10%
Calcium 106mg	8%
Iron 3mg	15%
Magnesium 118mg	28%
Potassium 737mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.