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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- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 5 servings
Ingredients
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
Directions
- Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
- 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.
