Salade Aux Artichauts Recipe


Main Ingredient


 Long grain rice6 Ounce (175 Grams)
 Salt To Taste
 Butter1 Ounce (25 Grams)
 Garlic1 Clove (5 gm), crushed
 Onion1 , finely chopped
 Button mushrooms2 Ounce, sliced
 Artichoke hearts98 Ounce, drained (7 Cans, 397 Grams Each)
 Chopped parsley2 Tablespoon
For dressing
 Lemon juice2 Tablespoon
 Olive oil4 Tablespoon
 Sugar1⁄2 Teaspoon
 French mustard1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2757 Calories from Fat 781

% Daily Value*

Total Fat 89 g136.5%

Saturated Fat 24.2 g121.2%

Trans Fat 0 g

Cholesterol 61 mg

Sodium 3061.3 mg127.6%

Total Carbohydrates 451 g150.3%

Dietary Fiber 154.1 g616.5%

Sugars 37.8 g

Protein 107 g213.8%

Vitamin A 72.1% Vitamin C 652.8%

Calcium 133.1% Iron 221.1%

*Based on a 2000 Calorie diet


Cook the rice in boiling salted water for 12 to 14 minutes until just tender.
Drain well and allow to cool.
Melt the butter in a pan, add the garlic and onion and fry until golden.
Add the mushrooms and cook for 2 minutes.
Stir into the rice.
Cut the artichoke hearts in half and add to the rice mixture with the parsley.
Put the dressing ingredients in a screw-topped jar and shake well.
Pour over the salad and mix well.
Turn into a salad bowl and serve immediately.