This salad of thinly sliced artichoke hearts slowly poached in garlic olive oil and tossed with herbs is an easy, light meal for a warm afternoon.
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One of my favorite artichoke heart recipes, this is an easy salad that’s great on a warm spring afternoon.
Oil holds its heat well, so use this to your advantage: undercook the artichoke hearts, then leave them in the hot oil until it cools. That way you run much less risk of turning them to a pulp.
Artichoke heart salad poached in oil
The spices are a guide here: if you’d rather throw the chokes with something else, go for it.
ingredients
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3 big artichoke hearts
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Kosher salt
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Extra virgin olive oila lot of it
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2 smash garlic cloves
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juice from 2 Lemons
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1 tablespoon chopped Parsely
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1 tablespoon chopped chives
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Freshly ground black pepper
method
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Cleaning artichokes:
Clean the artichokes and cut lengthwise into pieces about 1/4 inch thick. They are meant to look like silhouettes of an artichoke heart.
How to trim an artichokeCONTINUE READING:
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Bathe artichokes in lemon:
In a bowl, soak the artichokes in the lemon juice.
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Heat garlic in olive oil:
Get a large, heavy saucepan with a lid and pour in a layer of olive oil. Add the crushed garlic cloves and turn the heat to low.
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Salt the artichoke heart slices and add to the oil:
Remove some artichoke heart slices from the lemon juice and salt well. Slide them into the olive oil in layers, adding more olive oil to coat them. You will probably need about half a liter of olive oil – it is very important that they are completely covered.
Do not use cheap vegetable oil (corn, canola, etc.) as a substitute, as you will definitely taste the olive oil in the finished dish. You could use melted butter though…
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Heat on low:
Cover the pot and cook on the lowest setting on your lowest burner for 45 minutes. Turn off the heat and let the oil cool for another 20 to 30 minutes.
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Remove from the oil and mix with the remaining ingredients:
For the salad, simply remove the artichokes from the oil and mix with the remaining ingredients. You may or may not eat the garlic, but it’s only there to flavor the oil.
Serve at room temperature. It keeps in the fridge for several days.
| nutritional information (per serving) | |
|---|---|
| 77 | calories |
| 3g | Fat |
| 11g | carbohydrates |
| 1g | protein |
