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.
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.
98 K 4.4/5 (26 reviews)
25 min.
Easy
12 people
9 IngredientsLast modified on: August 26th 2015
For 12 people, you will need:
- 1
30 purples globe artichokes - 2
3 lemons - 3
3 spring onions (scallions) - 4
parsley - 5
fresh coriander (cilantro) - 6
12 tablespoons olive oil - 7
½ cup Parmesan (Parmigiano Reggiano) - 8
salt - 9
pepper
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Times for this recipe
Preparation: 25 min.
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Step by step recipe
Stage 1 - 10 min.
Stage 2 - 4 min.
Prepare the herbs
Chop 3 spring onions (scallions) 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 12 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 ½ cup 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.
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 | 110 RDI=40 % | 320 RDI=30 % | 200 RDI=30 % | 3,480 RDI=170 % | 14,590 RDI: 170 % |
| 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 % |
How much will it cost?
- For 12 people : 15.90 €
- 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)
Parmesan (Parmigiano Reggiano)
Like these other recipes: Eggs with green asparagus and Parmesan cheese, Purple Pesto, Carrot-top pesto, Scallops with green asparagus tips and parmesan, Spring Bread, ... See them all 55
Purple globe artichokes
Like these other recipes: Montagnon rice, Leek and artichoke tart à la piémontaise, How to prepare purple artichokes, Curried polenta, Harvest Gratin, ... See them all 15
Olive oil
Like these other recipes: Frichti from Bruxelles, Spinach fritters, Chicken breasts with tarragon, Baked potatoes with poached egg and tuna sauce , Spaghetti with mushrooms, ... See them all 511
Lemon
Like these other recipes: Kalamata Salad, Raspberry sorbet, Brussels sprout salad, Cretan-style salmon , Roast Brussels sprouts with sage and lemon, ... See them all 119
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