Tags
artichoke & celery salad, artichoke salad, artichokes, baby artichoke & celery salad, baby artichokes, seasonal salads, spring salad
I do believe the Goddess of Spring has accepted my offering of the Pastiera Napoletana and blessed Montreal with spring! I awoke yesterday to sunshine and clear blue skies. Today was glorious! A repeat of yesterday, only much warmer. Connor, a fellow blogger over at One Man’s Meat, actually claimed that I had caused spring to be sprung all the way in Ireland! The arrival of spring will finally allow Ingrid, from now at home mom, to get outdoors and do what she does best: be crafty! And now I send this Spring Goddess over to Wisconsin, for Melissa over at Motherhood Is An Art (it truly is with her!), for I know it will make her quite happy!
Now, on with my salad! After the dinner I had last night, I was in dire need of a light, fresh and green salad today. I will keep the description of my extravagantly decadent meal for a future post. For now, suffice it to say that it was a caveman’s, or cavewoman’s, fat-laden, brimming with richness and maple syrup kind-of dinner! Enough said.
Ingredients a salad for 1
slightly adapted from the book Simply Organic
6 baby artichokes
Juice of 1 lemon
2 celery stalks, thinly sliced
Sliced red onion, to your liking
Large handful of Italian parsley, about 1/2 cup, stems removed
1 tablespoon of capes, coarsely chopped
2 tablespoons of extra-virgin olive oil
Dash of Tabasco
Salt, to taste
Freshly ground black pepper
Begin by pouring the lemon juice in a bowl. Clean the artichokes. Pull away the outer leaves until all that remains is the very light and tender leaves inside. You’ll need to trim the ends as well until you reach the tender part. If the tips of the remaining artichokes are a tad sharp, just cut them off. Slice the trimmed artichokes thinly and add to the the lemon juice, tossing well. This will prevent them from turning brown, which happens within minutes. And in case you’re wondering, baby artichokes have no chokes to remove. The interior is tender enough to eat as is!
Add the celery, onion, parsley, capers, olive oil, Tabasco, and salt and pepper to taste. Toss gently. Allow to sit for 5 minutes and serve at room temperature. It truly is a springtime salad!
Thank you Lidia, I’ve learned something new. I though artichoke hearts, even baby artichoke hearts needed to be cooked before they could be eaten! Delicious!
Thank you! It was perfect for a beautiful spring day!
Fantastic! I will be making vignarola sometime this week, but I will be left with some artichokes and will definitely look into a raw artichoke salad. Yours sounds very yummy
I had to look up vignarola… looks fabulous! Can’t wait…
ooo that looks scrummy. xxx
It was very scrummy! Perfect for getting you fit for your marathon!
yes indeed! xx
I LOVE artichokes but have always been to afraid to buy fresh because I didn’t know how to disassemble them! Thanks for the tutorial! I just learned how to cut a pineapple properly the other day…I have been doing it wrong for years! Also, I love the photo of the artichokes! And thank you so much for mentioning me and sending The Goddess of Spring my way!
You know what Melissa, it was my very first time dealing with fresh artichokes! My dad, wonderful man that he was, always made them and I haven’t had freshly prepared artichokes since he last made them for me… quite a long time ago!
I’ve yet to try raw baby artichokes. I’ve been too busy using them in my pasta! This salad of yours, Lidia, looks fantastic. If the market has some good ones this week, I’ll buy double the normal amount. Oh, I’ll still have my pasta but I’ll also have enough to make your salad, too. Thank you for sharing a great recipe.
My pleasure John. Can’t wait to see your pasta & artichoke dish!
🙂 Oh! yes Lidia, thank you so much for offering your delicious pie, it worked! 🙂 it was so beautiful today (we cleaned our yard yesterday and I’m hoping on painting a table this weekend!) OK, after reading this, I realized I never cooked with artichoke, I eat them all the time at my mom’s but I have never tried them myself! 🙂 thanks for sharing these pictures with us Lidia; everything looks fresh! & thank you for the mention, you are so sweet Lidia! 🙂 just took a look outside; it’s grey now “on dirait qu’il pleuvera ce soir?”
My pleasure Ingrid! Grey and cool when I awoke today, but plenty of sunshine now! Bonne journée!
I’ve been eyeing the artichokes in the market. I’m going to get some next time and make this. Looks refreshing 🙂
It is quite refreshing! And yummy too!!
Your salad sounds wonderful. I don’t find baby artichokes in my market very often…wish I did.
Sigh…! You could probably use the bigger artichokes but cook them first. Which defeats the whole purpose of a simple and raw salad…
Beautiful salad! I adore artichokes. Great post!
Thank you Anne!
Oh my! This looks so delicious!
Thank you, it is quite delicious!
I love healthy salads and this looks so good!
It’s healthy and tasty, what more can we ask for?
Oh, beautiful artichokes – and I do love the salty bite of a caper and a little kick of a chile sauce. Beautiful salad!
Thanks so much Shanna! This salad was a welcome relief after the crazy rich meal I’d had the night before.
It looks so rich and decadent, even though it it is light and nutritious!