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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.

95K 4.4/5 based on 26 reviews

Last modified on: August 26^th 2015

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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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Start to finish
23 min.	23 min.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,161 Kcal or 4,861 Kj	36 gr	106 gr	68 gr
58 %	14 %	10 %	10 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
86 Kcal or 360 Kj	3 gr	8 gr	5 gr
4 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
290 Kcal or 1,214 Kj	9 gr	27 gr	17 gr
15 %	3 %	3 %	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).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 5.29 €
Per person : 1.32 €

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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): You can check-out other recipes which use it, like for example: Coriander and cashew nut pesto, Tomato tatin, Creamy risotto with vegetables , Seb's Italian-style aperitif slices, Roast cabbage with lemon, ... All
	Purple globe artichokes: You can check-out other recipes which use it, like for example: Roast pork with sage, cooked in a bag., Leek and artichoke tart à la piémontaise, Artichokes with beef, Mushroom and artichoke omelette, Curried polenta, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Seafood sauerkraut, Cubed salad, Scallop and leek pancakes, Tomato tart, Summer Salmon Blanquette, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Mushroom duxelles, Cream and herb dressing, Mascarpone fondant with two lemons, Greek-style stuffed courgettes, Blanquette of veal, ... All

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