
Artichoke salad with Parmasan

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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.
ingredients
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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
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
preparation

comments
Mommy_loves_to_cook
August 22, 2011