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.
43,3634.4/5 for 23 ratings
Grade this recipe:

Last modified on: August 26th 2015

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.
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?
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Keeping:

1 day in the fridge, covered with plastic film.

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 coriander .

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.

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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Parmigiano reggiano (Parmesan)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 artichokePurple 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 oilOlive 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
LemonLemon: 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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