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.
116 K 4.4/5 (26 reviews)
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Last modified on: August 26th 2015
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For 4 people, you will need:

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Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - ⌛ 10 min.
Poivrade artichoke Salad : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 6
Add 30 g Parmesan (Parmigiano Reggiano) in fine shavings, cut with a vegetable peeler, for example.

Stage 7 - ⌛ 1 min.
Poivrade artichoke Salad : Stage 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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe35 RDI=55 %106 RDI=40 %67 RDI=92 %1,161 RDI=58 %4,862 RDI: 58 %
Per 100 g2 RDI=4 %7 RDI=3 %5 RDI=7 %86 RDI=4 %361 RDI: 4 %
Per person8 RDI=14 %26 RDI=10 %16 RDI=23 %290 RDI=15 %1,215 RDI: 15 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 5.30 €
  • Per person : 1.35 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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