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This recipe is from "You Don't Have to be Diabetic to Love This Cookbook," by Tom Valenti (Workman Publishing, $19.95).
4 baby artichokes, trimmed, top ½ inch cut off, toughest outer leaves removed
¼ cup plus 3 tablespoons fresh lemon juice
4 jumbo asparagus spears, ends trimmed, tips cut off and reserved for another use
¼ cup plus 2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
4 cups loosely packed frisée lettuce
½ cup shucked and skinned fava beans
½ cup fresh peas
¼ cup grated Pecorino Romano cheese (about 1 ounce)
Shave the artichokes very thinly horizontally, preferably using a mandoline. Put the artichokes in a bowl and add cold water to cover. Add 1 tablespoon of the lemon juice to the water to prevent the artichokes from browning.
Use a vegetable peeler to thinly slice the asparagus lengthwise.
Make the vinaigrette by putting the olive oil, the remaining lemon juice and the lemon zest in a large bowl and whisking until well blended. Drain the artichokes. Pat dry with paper towels and add them to the vinaigrette along with the asparagus, frisée, fava beans and peas. Toss gently. Mound salad on plates and top with the cheese.
Per serving: 352 calories; 9 grams protein; 24 grams carbohydrates; 24 grams fat (5 saturated); 8 milligrams cholesterol; 274 milligrams sodium; 10 grams fiber