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.
43,3634.4/5 for 23 ratings
Grade this recipe: Last modified on: August 26th 2015
For 4 people, you will need:
1 spring onion (scallion)
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 23 min. | 23 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 day in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 10 min.
Stage 2 - 4 min.
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 Parmigiano reggiano (Parmesan) 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,161 Kcal or 4,861 Kj | 35 gr | 104 gr | 68 gr |
| 58 % | 13 % | 10 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 86 Kcal or 360 Kj | 3 gr | 8 gr | 5 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 290 Kcal or 1,214 Kj | 9 gr | 26 gr | 17 gr |
| 15 % | 3 % | 2 % | 3 % |
How much will it cost?
- For 4 people : 5.29 €
- Per person : 1.32 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spring Bread, Coriander and cashew nut pesto, Carrot-top pesto, Raw beetroot salad, Special Parmesan baguettes, ... All |
 | Purple artichoke: You can check-out other recipes which use it, like for example: Artichokes with beef, Penne with purple artichokes, Gratin of purple artichokes, Mushroom and artichoke omelette, Warm salad of potatoes and purple artichokes, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Italian style gratin, Fillets of sole Dieppoise, Baked salmon fillet, Cod loin with saffron, Warm chicken salad, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Peach and mint salad , Mouna, Vol-au-vent, Tartine du pêcheur , Blanquette of veal, ... All |
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