Recipe courtesy of Diane Kochilas
Show: Cooking Live
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl.

Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately.

Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Gorgonzola Spinach Artichoke Dip

Recipe courtesy of Rachael Ray

Black Beans

Recipe courtesy of Ree Drummond

Hot Artichoke-Spinach Dip

Recipe courtesy of Food Network Kitchen

Artichoke-Spinach Dip Bread

Recipe courtesy of Food Network

Browse Reviews By Keyword