Baby Artichoke Salad
June 3
I came across this salad in Piemonte, Italy and went crazy over its lemony flavor. It’s a great fresh tasting salad for a hot day like today.
It took me years to figure out how to get the raw Artichokes tender enough to eat. The trick is in getting rid of most of the outer layers and cutting off the tougher tops. See photo.
Serves 2.
Ingredients:
8 baby artichokes
1 tablespoon lemon juice (plus 1/4cup to keep artichokes from turning)
3 tablespoons extra virgin olive oil**
Salt and pepper to taste
2 handfuls arugula
Shaved Parmesan
** I try to use the lighter version EVOO which comes from Liguria, Italy when I can find it
Preparation:
Add ¼ cup lemon juice to small mixing bowl. (the lemon juice is not only for the lemony flavor but also to keep the artichoke from turning brown. You can see in the cutting photo, they start turning as soon as they are cut.)
Remove dark tough exterior leaves from artichokes down to where you have about ¾ of the artichoke in yellow. Trim stem end and cut off top of each artichoke. (See photo)
Slice artichokes as thinly as possible and place in mixing bowl with lemon. Drain off extra lemon.
Add 1 Tablespoon lemon juice and season with salt and pepper.
Add olive oil and toss to coat.
Put arugula on a plate.
Spoon artichokes over the greens.
Toss on some shaved parmesan.
And enjoy.
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