Artichoke Salad
By The Cooking Book
Published on 21 September 2022
The delicate and distinctive flavour of artichokes goes well with rocket and Parmesan.Time and servings
35 minsTotal time
4Servings
25 minsPrep time
10 minsCooking time
Ingredients
- 4 globe artichokes
- 2 tsp of salt
- 2 tbsp of extra virgin olive oil
- 3 lemons
- 2 large handfuls of rocket
- 25 g of parmesan cheese
- 1 tbsp of balsamic vinegar
- 1 pinch of ground black pepper
Method
Step 1
Remove the hearts of the artichokes and place them in a bowl. Juice 2 lemons over the hearts.Step 2
Bring a saucepan of water to the boil. Add 1 tsp salt and the juice of the remaining lemon. Place the artichokes into the pan and cook for 10 minutes, or until tender. Drain well and set aside to cool.Step 3
When the hearts are cool enough to handle, gently cut them into quarters.Step 4
Divide the rocket and artichokes between the serving plates. Using a vegetable peeler, shave pieces of Parmesan over each salad. Drizzle over olive oil and balsamic vinegar, and season to taste with salt and pepper to serve.