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.
27,3324.6/5
Last modified on: August 26th 2015
For 4 people, you will need:
1 spring onion (scallion)
How long does it take?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 4 people : 5.29 €
Per person : 1.32 €
And to drink?: A chilled rosé from Provence, or any rosé made with cabernet franc would go well.
Source: Home made.
More recipes?
This recipe use (among others) | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, Spaghetti with smoked salmon, Genoese croque-monsieur, Tomato feuilleté with pesto, Broad bean salad with Parmesan, ... All |
 | Purple artichoke: You can check-out other recipes which use it, like for example: Warm salad of potatoes and purple artichokes, Roast pork with sage, cooked in a bag., Penne with purple artichokes, Artichokes with beef, Mushroom and artichoke omelette, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Green parsley sauce, Lumberjack turnovers, Leek and tuna loaf, Rabbit civet "à la normande", Sautéd mushrooms with spring onions and cured ham, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Lille style chicken, How to prepare purple artichokes, Cucumber and salmon salad, Chicken pie, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.