Recipe courtesy of Scott Leibfried

Baby Artichoke Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 5 servings
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5 pounds baby artichokes, cleaned

3 lemons

1 cup extra-virgin olive oil

1 cup sliced Parmesan

1 cup julienne basil leaves

Salt and pepper


  1. Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
  2. Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.

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