Servings:
4 to 6 servings
Ingredients
- 5 blood oranges, peeled, sliced into thin rounds, pith removed
- 12 baby artichokes
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon large carrots, peeled and cleaned
- 1 tablespoon whole fennel, cut off bottom ends
- 8 tablespoon jumbo asparagus, cleaned
- 1 bunch baby arugula
- 1/2 cup mild extra virgin olive oil plus additional for drizzling
- 1/2 pound parmigiano reggiano
Preparation
Baking Directions:
1.Cut off artichoke stems and discard.
Cut off top inch of artichoke with a serrated knife.
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
2.Shave artichokes as thinly as possible with slicer and toss immediately with 2 tablespoons lemon juice, then slice the carrots, fennel and asparagus.
Toss with oilve oil, and season with salt and pepper.
3.Arrange orange segments around salads, shave 6 thin slices of cheese on top and garnish with arugula.
