Poivrade Artichoke Salad

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
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Last modified on: August 26th 2015

Keywords for this recipe:ArtichokesPurpleRawProvenceSaladMediterranean
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationStart 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.
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.
1 day in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,161 Kcal or 4,861 Kj35 gr104 gr68 gr
58 %13 %10 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
86 Kcal or 360 Kj3 gr8 gr5 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
290 Kcal or 1,214 Kj9 gr26 gr17 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.
Home made.
This recipe uses (among others)
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