Poivrade artichoke Salad

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 10 purples globe artichokes
• 2 1 lemon
• 3 1 spring onion (scallion)
• 4 parsley
• 5 fresh coriander (cilantro)
• 6 4 tablespoons olive oil
• 7 30 g Parmesan (Parmigiano Reggiano)
• 8 salt
• 9 pepper
• Total weight: 1,345 grams

Times:

Preparation
25 min.

Step by step recipe

• 1:

  Prepare the purple artichokes

  
  Prepare the artichokes but, rather than blanching them, leave them raw.
  As you finish preparing each one, cut it into 4 lengthways and plunge it into cold water with a little lemon juice (or, even better, a pinch of vitamin C) added.
  Set aside.
• 2:

  Prepare the herbs

  
  Chop 1 spring onion (scallion) finely. Chop the parsley and fresh coriander (cilantro) .
  Set aside.
• 3:

  Prepare the lemon dressing

  
  In a small bowl mix the juice of half a lemon with salt and pepper.
  Add 4 tablespoons olive oil and mix again.
• 4:

  Put the salad together

  
  Take the artichokes out of the water and dry thoroughly on a tea-towel.
• 5: Put them into a salad bowl with the herbs and onion. Pour the dressing over and give and initial mix.
• 6: Add 30 g Parmesan (Parmigiano Reggiano) in fine shavings, cut with a vegetable peeler, for example.
• 7: Finish by mixing once more and your salad is ready.

Remarks

Raw artichokes usually turn brown (oxidise) very rapidly, so you need to protect them from the air as soon as they are peeled. That is why we plunge them in water with lemon juice in this recipe. Later, they are mixed with the dressing quickly.
For a more leomny flavour, grate a little zest over the bowl.

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