Directions:
- Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.
- Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.
- Drain asparagus, and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
- Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.2 Kcal (3120 kJ) | ||
| Calories from fat | 439.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.85g | 75% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 5% | |
| Sodium | 921.18mg | 38% | |
| Potassium | 2175.23mg | 46% | |
| Total Carbs | 67.28g | 22% | |
| Sugars | 40.07g | 160% | |
| Dietary Fiber | 20.33g | 81% | |
| Protein | 22.35g | 45% | |
| Vitamin C | 108mg | 180% | |
| Iron | 18.5mg | 103% | |
| Calcium | 278.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 64.87 Kcal (272 kJ) | ||
| Calories from fat | 38.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 75% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 5% | |
| Sodium | 80.19mg | 38% | |
| Potassium | 189.35mg | 46% | |
| Total Carbs | 5.86g | 22% | |
| Sugars | 3.49g | 160% | |
| Dietary Fiber | 1.77g | 81% | |
| Protein | 1.95g | 45% | |
| Vitamin C | 9.4mg | 180% | |
| Iron | 1.6mg | 103% | |
| Calcium | 24.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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