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Poivrade artichoke Salad

Name: Poivrade artichoke Salad
Prep time: 23 min
Total time: 23 min
Yield: 4 people
Cuisine: French
Ingredients: 10 purples globe artichokes; 1 lemon; 1 spring onion (scallion); parsley; fresh coriander (cilantro); 4 tablespoons olive oil; 30 g Parmesan (Parmigiano Reggiano); salt; pepper

"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.

115 K 4.4/5 (26 reviews)

25 min.

Easy

5.30 €

4 people

9 Ingredients

Last modified on: August 26^th 2015

For 4 people, you will need:

1 10 purples globe artichokes
2 1 lemon
3 1 spring onion (scallion)
4 parsley
5 fresh coriander (cilantro)
6 4 tablespoons olive oil
7 30 g Parmesan (Parmigiano Reggiano)
8 salt
9 pepper
Total weight: 1,345 grams

Times for this recipe

Preparation: 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 10 min.

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.

Prepare the herbs

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

Set aside.

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 Parmesan (Parmigiano Reggiano) 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.

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 recipe	40 RDI=10 %	110 RDI=10 %	70 RDI=10 %	1,160 RDI=60 %	4,860 RDI: 60 %
Per 100 g	2 RDI=1 %	7 RDI=1 %	5 RDI=1 %	90 RDI=4 %	360 RDI: 4 %
Per person	8 RDI=3 %	30 RDI=3 %	20 RDI=3 %	290 RDI=20 %	1,220 RDI: 20 %