Globe artichoke salad

This piquant, aromatic side dish is an ideal accompaniment to Mediterranean lamb dishes and all things BBQ.

16 large globe artichokes
4 lemons
150 mls olive oil
1 bunch flat parsley roughly chopped
  2 tsp cayenne pepper
2 clove of garlic crushed


First break off the stalk of the artichoke and carefully pull off all the leaves to reveal the heart. With a sharp knife trim off the dark green leaf bases until you are left with a light green, bowl shaped heart with the fluffy choke at its centre.  Remove the choke with a teaspoon, ensuring the heart does not break.

As each artichoke is trimmed, place in a saucepan of cold water with 2 lemons cut in half to stop them turning brown. When they are all done, cover and bring to the boil, simmer for 2 minutes or until just cooked.

When cooked, remove the artichokes and cut into quarters. Mix together the juice of two lemons, the olive oil, parsley, cayenne pepper and garlic. Pour this over the artichokes while they are still warm and serve immediately.

Serves 8

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