Mangetout and Artichoke Salad with Orange and Mustard Dressing

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 250 g (9 oz) poivrade artichokes
  • 150 g (5 oz) Jerusalem artichokes
  • 250 g (9 oz) mangetout


    There is nothing to beat this crisp, fruity salad. Serve it as a dinnerparty knockout or just a lazy weekend treat.

    Prepare the poivrade artichokes by removing the stalks and trimming 1 cm (½ in) off the tops of the leaves. As they are very young and tender, no other preparation is required.

    Peel the Jerusalem artichokes. Cook the poivrade and Jerusalem artichokes in separate pans of boiling salted water for 8-10 minutes or until tender, then drain. Blanch the mangetout in boiling water for 2 minutes. Drain and refresh under cold water, then drain again.

    For the dressing, blanch the orange zest in boiling water for 1 minute, then refresh under cold water and drain well. Whisk together all the dressing ingredients, adding seasoning to taste.

    Place the artichokes in a bowl, pour over the dressing, then add the mangetout. Serve at room temperature.