Artichoke Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About


  • 1 small lemon, halved
  • 1 artichoke
  • 2 fistfuls (about 40 g/ oz) valeriana (lamb’s lettuce) or watercress
  • 2 tablespoons olive oil
  • vanilla salt


Squeeze the juice from half the lemon into a bowl of water. Clean the artichoke, leaving a little of the stem. Cut away the top third or so of the bulb. Tear away as many leaves as necessary to get to the tender inner ones (you can nibble on the nibs of these). Halve it and scrape away the choke. Slice the halves into lengths of a couple of millimetres (fractions of an inch) each and drop these in the lemon water as you go so they don’t go brown.

Put the valeriana in a bowl. Add the drained and patted-dry artichoke. Squeeze over the juice from the other lemon half and drizzle in the oil. Add a small scattering of vanilla salt, a few grinds of pepper and gently turn through. Serve next to the lamb and agretti, with a few extra grains of vanilla salt over the artichokes if you like.