15 Ingredients
  • 20 baby artichokes, stems trimmed to 1 in.
  • About 2/3 cup extra-virgin olive oil, divided
  • 6 to 8 thyme sprigs
  • 2 teaspoons chopped rosemary
  • 2 tablespoons Meyer lemon zest, divided
  • About 1/2 tsp. kosher salt
  • 1 cup peeled fava beans*, finely chopped
  • 1/2 teaspoon red chile flakes
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 tablespoons Meyer lemon juice
  • 1/4 cup blanched almonds, toasted and finely chopped
  • 1/2 cup loosely packed dill fronds, chopped
  • 3/4 cup mild green olives such as Castelvetrano, pitted and torn in half
  • Chunk of parmesan cheese (at least 2 oz.), at room temperature
  • 15 to 20 miner's lettuce or baby arugula leaves
Nutrition
852
43% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

76% 49

Saturated

42% 8

Trans

- 0

Monounsaturated

- 33

Polyunsaturated

- 6

Carbs

30% 90

Carbs (net)

- 44

Fiber

183% 46

Sugars

- 11

Sugars, added

- 0

Protein

70% 35

Cholesterol

3% 10

Sodium

62% 1499

Calcium

58% 580

Magnesium

126% 506

Potassium

87% 3035

Iron

66% 12

Zinc

32% 5

Phosphorus

124% 870

Vitamin A

8% 72

Vitamin C

175% 105

Thiamin (B1)

41% 1

Riboflavin (B2)

43% 1

Niacin (B3)

46% 9

Vitamin B6

49% 1

Folate equivalent (total)

143% 572

Folate (food)

- 572

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

50% 10

Vitamin K

187% 149
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