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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.

56K 25 4.4

Last modified on: August 26^th 2015

Keywords for this recipe:Artichokes Purple Raw Provence Salad Mediterranean

For 4 people, you will need:

0 10 purple artichokes
1 1 lemon
2 1 spring onion (scallion)
3 parsley
4 fresh coriander (cilantro)
5 4 tablespoons olive oil
6 30 g Parmigiano reggiano (Parmesan)
7 salt
8 pepper
Total weight: 1,345 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
23 min.	23 min.

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Step by step recipe

Stage 1 - 10 min.

Poivrade Artichoke Salad : Photo of step #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.

Stage 2 - 4 min.

Poivrade Artichoke Salad : Photo of step #2

Prepare the herbs

Chop 1 spring onion (scallion) finely. Chop the parsley and fresh coriander (cilantro) .

Set aside.

Stage 3 - 2 min.

Poivrade Artichoke Salad : Photo of step #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.

Stage 4 - 1 min.

Poivrade Artichoke Salad : Photo of step #4

Put the salad together

Take the artichokes out of the water and dry thoroughly on a tea-towel.

Stage 5 - 2 min.

Poivrade Artichoke Salad : Photo of step #5

Put them into a salad bowl with the herbs and onion. Pour the dressing over and give and initial mix.

Stage 6 - 3 min.

Poivrade Artichoke Salad : Photo of step #6

Add 30 g Parmigiano reggiano (Parmesan) in fine shavings, cut with a vegetable peeler, for example.

Stage 7 - 1 min.

Poivrade Artichoke Salad : Photo of step #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.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.29 €
Per person : 1.32 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, Nanou's red cabbage salad, Leek and artichoke tart à la piémontaise, Spaghetti with mussels and basil, Brussels sprout salad, ... All
	Purple artichoke: You can check-out other recipes which use it, like for example: Mushroom and artichoke omelette, Warm salad of potatoes and purple artichokes, How to prepare purple artichokes, Purple artichokes in a cheesy gratin, Leek and artichoke tart à la piémontaise, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy prawn rolls, Carrot-top pesto, Loin of pork with herbs and julienne vegetables , Turban of sole with langoustines, Greek salad, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, Tartine du pêcheur , Amandier (gluten-free almond cake), Strawberries in a thyme and lemon-flavoured red wine reduction, Lemon creams, ... All

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