Print
Artichoke and Lemon Salad

Artichoke and Lemon Salad

  • Author: Loreto
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: serves 4-6 1x
  • Category: salad
  • Method: boiling
  • Cuisine: Mediterranean

Description

Artichoke and Lemon Salad, Talk about a mouth awakening experience. Beautifully cooked Italian artichokes tossed with thyme, olive oil, lemon juice and a drizzling of honey. The uniqueness of this dish comes from the lemon rind slivers and the pistachio giving this salad surprise after surprise of freshness, flavor and texture!


Ingredients

  • 12 Italian violet artichokes
  • 2 large unwaxed lemons
  • 1/2 clove garlic
  • 8 sprigs fresh thyme
  • Extra virgin olive oil
  • 2 tablespoons liquid honey
  • 1 handful shelled unsalted pistachios crushed
  • Coarse sea salt
  • Pinch of Fleur de sel

Instructions

Artichokes and lemon:

  1. Place lemon into a large pot of boiling salted water. Cook for 30 minutes, take out and cool.
  2. Take the artichokes, wash them, and put in the same pot of boiling salted water that the lemon cooked in. Boil for 15-20 minutes or until knife tender. Take out and cool.
  3. While artichokes are cooling, cut the lemon in half. Scoop out the pulp and scrape the white flesh from the interior of the lemon skin.
  4. Cut lemon rind into thin slivers and set aside.
  5. Peel outer leaves of the artichokes until you get to the tender edible one on the interior. Cut about an inch and a quarter from the tip of the artichokes and then in quarters and place in a large bowl.

Dressing:

  1. In a mortar and pestle crush garlic and sea salt creating a paste.
  2. Add thyme from 4 sprigs and muddle into the garlic paste.
  3. Drizzle in olive oil and fresh lemon juice from 1/2 lemon and mix with the pestle.

Salad:

  1. Add 3/4 of the lemon rind slivers to the artichokes and toss. Drizzle in dressing and mix well making sure dressing is evenly distributed.

Garnish:

  1. Place salad onto a board, garnish with last of the thyme, crushed pistachio, and a drizzle of lemon juice, and a sprinkling of fleur de sel.
  2. Ready to serve.

Let’s Eat!

Enjoy!


Notes

  1. This salad will last a couple of days. I had it the next day and it was fantastic.
  2. If you can’t find the Italian artichokes, use the ones you can find, but remember to take the choke out of the bottom middle and also allow a bit more time to cook.
  3. If you want to make it vegan, replace the honey with a vegan liquid sweetener.
Recipe Card powered by