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Poivrade artichoke Salad
"Poivrade" artichokes are the small purple ones, often eaten raw in salads.
Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke".
For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke".
For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
116 K 4.4/5 (26 reviews)458450
Last modified on: August 26th 2015
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 for this recipe
Preparation
25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 4 min.
Prepare the herbs
Chop 1 spring onion (scallion) finely. Chop the Parsley and Fresh coriander (cilantro) .
Set aside.
Stage 3 - ⌛ 2 min.
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.
Stage 4 - ⌛ 1 min.
Put the salad together
Take the artichokes out of the water and dry thoroughly on a tea-towel.
Stage 5 - ⌛ 2 min.
Put them into a salad bowl with the herbs and onion. Pour the dressing over and give and initial mix.
Stage 6 - ⌛ 3 min.
Add 30 g Parmesan (Parmigiano Reggiano) in fine shavings, cut with a vegetable peeler, for example.
Stage 7 - ⌛ 1 min.
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.
For a more leomny flavour, grate a little zest over the bowl.
And to drink?
A chilled rosé from Provence, or any rosé made with cabernet franc would go well.
Keeping: 1 day in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 35 RDI=55 % | 106 RDI=40 % | 67 RDI=92 % | 1,161 RDI=58 % | 4,862 RDI: 58 % |
| Per 100 g | 2 RDI=4 % | 7 RDI=3 % | 5 RDI=7 % | 86 RDI=4 % | 361 RDI: 4 % |
| Per person | 8 RDI=14 % | 26 RDI=10 % | 16 RDI=23 % | 290 RDI=15 % | 1,215 RDI: 15 % |
How much will it cost?
- For 4 people : 5.30 €
- Per person : 1.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Parmesan (Parmigiano Reggiano)
Like these other recipes: Penne with purple artichokes, Cashew-nut and Parmesan biscuits, Cashew-nut and Parmesan biscuits, Brussels sprout salad, Ham and cabbage omelette, ... See them all 65
Purple globe artichokes
Like these other recipes: How to prepare purple artichokes, Montagnon rice, Salad greens and small omelette, Harvest Gratin, Gratin of purple artichokes, ... See them all 15
Lemon
Like these other recipes: Flognarde, Fillet of salmon meunière, Dandelion flower jelly, Turnip leaf pesto, Mouna, ... See them all 132
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