Artichoke and Toasted Walnut Salad

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By James Peterson

Published 2007

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Because the choke remains undeveloped, once you remove the tough outer leaves from baby artichokes, you only need to simmer them for about 20 minutes and you can eat them whole—hot with olive oil or butter, or cold in a salad. Toasted walnuts or pecans make a delightful contrast of flavor and texture. If you can’t find baby artichokes, “turn” large artichokes, simmer until easily penetrated with a skewer, and cut into wedges.