All right, in the end, I haven’t been posting here for much longer that I thought first! Sorry guys
The last couple of years have been pretty tough for me professionally and personally… But enough about me, let’s talk about food!
I’ve tried raw artichokes not long ago and found it surprisingly good, so here’s an original salad I hope you’ll enjoy as much as I do. I used a Mediterranean variety of artichoke we call “Artichaut Poivrade”. You can can replace it by the Oblong Sienna kind or any small artichoke tender enough to be eaten raw. Ask your local veggie dealer, I’m sure you can find a variety that suits wherever you are cooking!
Raw artichoke, fig and Parmesan salad recipe
Preparation time: 10 minutes
Ingredients (for 4 servings)
8 small purple artichokes
8 figs (Black Mission or Brown Turkey kind)
25 Parmesan shavings
10 basil leaves
4 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Salt and pepper
1/ Prepare vinaigrette in a bowl by mixing (in that order) salt, vinegar, oil, and pepper. Stir energetically.
2/ Wash and dry figs with a clean cloth. Cut them in quarters.
3/ Wash and dry artichokes with a clean cloth. Cut off the top (1/3) of the artichokes as well as the end of the stems (1/2). Remove the outermost leaves until you only have innermost pale leaves left. Use a sharp paring knife to cut off the hard remaining parts around the base and stem. Cut the artichokes in quarters and remove the hairy part covering the chokes. Immediately sprinkle with lemon juice so the artichokes don’t oxydate.
4/ Mix artichokes and figs with the vinaigrette in a salad bowl.
5/ Wash and dry basil leaves with a clean cloth. Chisel them and add them along with the Parmesan shavings on top of the salad.
Serve with toasts or garlic bread.