The juicy crunch of a raw artichoke bears many of the qualities of a water chestnut. Few ingredients pack such snowy crispness. I use them in a parsley-flecked salad to add a snap to baked pork chops, but have also offered them at a Saturday bread’n’cheese lunch of Cornish Yarg and Appleby’s Cheshire. Lemon is essential if the peeled tubers are not to discolor.
Recipe information
Yield
enough for 2
Ingredients
Preparation
Step 1
Make the dressing first. Dissolve a good pinch of salt in the juice of the lemon, twist in a few turns of the peppermill, then whisk in enough olive and walnut oil to make a thickish dressing. I usually find two tablespoons of each is about enough. You want the lemon to really sing rather than sit quietly in the back row. Peel the artichokes, then slice them thinly, using a vegetable peeler. They will be almost transparent. I usually let the shavings of artichoke fall into the dressing so that they don’t discolor.
Step 2
Chop the parsley, but not too finely, then toss gently with the salad. Add any of the ingredients below or not, as the mood takes you.
Good things to add to your artichoke salad
Step 3
Hazelnuts, skinned and toasted.
Step 4
Toasted walnuts.
Step 5
Thin slices of grilled scallop.
Step 6
Peeled shrimp.
