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.
- 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
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.
This recipe serves 5.