← Back to Search Results
Jewish, Middle Eastern, Syria
Raw Artichoke Salad Recipe-10944

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Salatit Shawki

Artichokes are the unopened flower buds of a perennial thistle that belongs to the daisy family. While getting to the artichoke hearts involves a bit of labor, the rest of the preparation for this salad is quite simple. It is best to use fresh artichokes, since the recipe sings with the flavors of nutty artichokes and zesty lemon. Frozen or canned artichokes cannot supply the crunch that makes this salad so wonderful.

Yield: 3 to 5 servings

Ingredients

  • ¼ cup lemon juice concentrate combined with 4 cups cold water for acidulated water
  • 2 artichokes
  • ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Directions

1. Put the bowl of acidulated water near the work area, and begin to trim the artichokes. First cut off the top of an artichoke to flatten, then remove all the tough bracts (outer leaves). Trim the woody end of the stem and carefully peel the skin around it. Cut the artichoke in half length wise and remove the inner hairy choke, leaving the soft, edible bracts attached to the artichoke.

2. Cut the artichoke heart lengthwise into ¼-inch slices. Put the slices in the acidulated water to prevent the artichoke meat from discoloring. Trim and slice the second artichoke. Remove the artichoke slices from the water and transfer them to a medium bowl. Add the fresh lemon juice, olive oil, and salt. Toss gently and let stand for 30 minutes before serving. This dish will last for about 3 days in the refrigerator.


© 2007 Poopa Dweck
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 5.

75kcal (4%)
384mg (16%)
7g
3g
5g (8%)
0g
1g (4%)
4g
1g
0mg (0%)
1g
2g
32mg
207mg
1mcg RAE (0%)
12mg (21%)
24mg (2%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lidias-italy Lidia's Italy
by Lidia Bastianich
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nigella-express Nigella Express
by Nigella Lawson
flavor Flavor
by Rocco DiSpirito
mexican-everyday Mexican Everyday
by Rick Bayless
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?