Raw Globe Artichoke Heart, Mushroom & Garlic Chive Salad with Artichoke Vinaigrette

Name: Raw Globe Artichoke Heart, Mushroom & Garlic Chive Salad with Artichoke Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: freshly ground white pepper; juice of 2 large lemons; 1 small clove garlic, smashed; 3 x 2 cm-thick slices sourdough bread, crusts removed, torn into thin strips; 60 ml extra virgin olive oil, plus extra for drizzling; 4-6 very fresh large cultivated mushrooms, stalks removed, caps very thinly sliced; 1 handful garlic chives or regular chives, finely chopped; 40 ml olive oil; sea salt; 9 large globe artichokes; 1 lemon, cut into quarters

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

This is a bit time-consuming but worth the effort since it utilises the interior of the stalks and the flesh of the cooked globe artichoke leaves in a creamy sauce that is spread under the artichoke hearts and mushrooms. Dress simply with your favourite extra virgin olive oil.

Ingredients

40 ml olive oil
sea salt
9 large globe artichokes
1

Method

Preheat the oven to 150°C. Bring a large saucepan of water to the boil with 20ml of the olive oil and salt to taste.
Detach and discard the first 2 layers of leaves from the artichokes as well as the stalks, then rub the cut surfaces with lemon to prev

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Composed Salads

No reviews for this recipe

The licensor does not allow printing of this title