Poivrade Artichoke Salad

Step by step recipe:

  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.
  2. 4 min.Poivrade Artichoke Salad : Photo of step #2

    Prepare the herbs


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

    Set aside.
  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.
  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.
  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.
  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.
  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.

Source:

Home made.

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