Artichoke salad with Parmasan


by: Cutie Chef

The combination of marinated and raw artichokes gives a fantastic contrast of flavor and texture in this salad. If you like, you can add some split chile peppers (with or without seeds, depending on how spicy you like them) to the marinade to give it an extra kick. The boys in the kitchen always do this for my wife, Plaxy, because it is her favorite way of eating artichokes. In winter, when you don't have any fresh artichokes, you can make the salad with ones that have been kept under oil. Sometimes, if you are lucky, you can find really tiny artichokes, the size of golf balls. When we get these in the kitchen, we leave them whole and just trim the tops, remove the outer leaves and clean what there is of the stalk. You don't need to worry about the choke, because there will be nothing there. We blanch them as described in the recipe below, then brush them with olive oil and chargrill them on a hot griddle until they are well marked, to give them a roasted flavor, before marinating them.


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serves: 4

10 baby artichokes

3/4 cup white wine

3/4 cup white wine vinegar

1/2 lemon (juice)

a little olive oil

a good wedge of Parmesan

2 tablespoons Shallot vinaigrette

4 handfuls of mixed green salad

2 tablespoons Giorgio's vinaigrette

small bunch of chives (cut into batons)

salt and pepper

For the marinade:

2 cups (plus 2 tablespoons) extra virgin olive oil

2 black peppercorns

2 juniper berries

2 leaves bay

5 leaves sage

sprig of rosemary

2 cloves garlic (lightly crushed)

1/3 cup white wine vinegar

Nutrition Facts
Artichoke salad with Parmasan

Servings Per Recipe: 4

Amount per Serving

Calories: 1335

  • Total Fat: 121.5 g
  •     Saturated Fat: 17.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.2 mg
  • Sodium: 396.8 mg
  • Total Carbs: 41.6 g
  •     Dietary Fiber: 18.8 g
  •     Sugars: 5.2 g
  • Protein: 13.3 g

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1.  Prepare the artichokes and cut in half, and keep 2 of them to one side. Blanch the remaining artichokes in a mixture of the white wine, white wine vinegar, 3/4 cup water and 2 teaspoons of salt for 3 to 4 minutes. They should still be quite firm. Drain and leave to cool.

2.  To make the marinade. pour the olive oil into a pan and add all the remaining marinade ingredients except the vinegar. Place ever medium heat (the oil shouldn't be too hot — just enough to cook the herbs gently). As seen as the herbs start to fry and the garlic starts to turn lightly golden, turn down the heat and stir in the vinegar.

3.  Cut the blanched artichoke halves in half again and put them into the pan. Bring back to the boil. turn eff the heat and cool completely.

4.  Slice the 2 reserved artichokes, toss with the lemon juice and a little olive oil, and season with salt and pepper. Keep to one side. Grate about 2 tablespoons of Parmesan and set this aside. tee.

5.  Spoon the blanched artichokes from their pan (you can save the marinade fer next time). Dress with Shallot vinaigrette and arrange en 4 serving plates.

6.  Season the mixed green salad, toss with the grated Parmesan and Giorgio's vinaigrette, and arrange it on top of the artichokes. Sprinkle the raw artichokes ever the top. Shave the rest of the Parmesan and sprinkle that and the chives ever the salad to serve.

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