Drain artichokes and cut each into quarters. In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion and garlic and saute until just softened, about 4 minutes. Add Mortadella and stir until lightly browned, about 2 to 3 minutes. Add frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds. Season with salt and freshly ground pepper and divide among 4 plates. Shave Parmesan cheese over each salad using a vegetable peeler and serve warm. Yield: 4 servings Posted to MC-Recipe Digest V1 #335 Recipe by: MOLTO MARIO From: "firstname.lastname@example.org"
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|Serving Size: 1 Serving (3217g)|
|Recipe Makes: 1|
|Calories from Fat: 1429 (52%)|
|Amt Per Serving||% DV|
|Total Fat 158.8g||212 %|
|Saturated Fat 49.3g||247 %|
|Monounsaturated Fat 80.7g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 250.9mg||77 %|
|Sodium 7269.3mg||251 %|
|Potassium 9893.6mg||260 %|
|Total Carbohydrate 230.7g||68 %|
|Dietary Fiber 117.2g||469 %|
|Sugars, other 113.6g|
|Protein 138.4g||198 %|
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Calories per serving: 2746
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