Shaved Artichoke Salad
Source: Sarah Henkin, CUESA's market chef
It was prepared for the Food Wise Booth on March 29, 2011
1 shallot, minced
A couple sprigs mint, leaves picked
1 clove garlic, grated
Salt and freshly cracked black pepper
Juice from 1-2 lemons, plus 2 more lemons
Handful salad greens, washed and dried
Extra virgin olive oil
Olives, pitted, for garnish
Feta cheese, crumbled, for garnish
Almonds, toasted and roughly chopped, for garnish
- Add the shallot, mint, garlic, salt and pepper to a bowl, whisk in the lemon juice and set aside.
- Cut 2 lemons in half and add them to a large container filled with water. Peel outer leaves off of artichoke until you reach the light green layers of the vegetable. Use a paring knife to peel around the base, and cut off the tops of the remaining pointed tips with a serrated knife. Slice the artichoke in half, scoop out inside until you are just left with the heart and the tenderest light green leaves. Put prepared artichokes in water with lemon juice and set aside.
- Just before serving, whisk olive oil into shallot mixture. Thinly slice artichokes with a sharp knife and add to the bowl, tossing to coat. Add olives, feta cheese, and almonds, serve.