Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart. | 2. Bring a second pot of water to a boil. | 3. Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths. | 4. In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture. | 5. Dress salad with vinaigrette. | 6. Place salad in a single line on plate alternating tomatoes and artichokes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke bottom	2		cooked	403.4667	0.0	89.76	2.2667
tomato	2		vine-ripened	124.1379	27.5262	6.4768	1.0795
tomato	2		vine-ripened	124.1379	27.5262	6.4768	1.0795
pistachio	2	ounces	ground	317.52	15.4054	11.4307	25.6964
white port	16	ounces		403.4667	0.0	89.76	2.2667
white wine	16	ounces		371.9453	11.7934	0.3175	0.0
arugula	2 1/2	cups		12.5	1.825	1.29	0.33
salt pepper				403.4667	0.0	89.76	2.2667
sherry wine vinegar	3/4	cup		403.4667	0.0	89.76	2.2667
olive oil	1	cup		1909.44	0.0	0.0	216.0
salt pepper				403.4667	0.0	89.76	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.