Recipe: Insalata di Carciofi (Artichoke Salad) (Italian)

INSALATA DI CARCIOFI (ARTICHOKE SALAD)

3/4 cup extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1/4 cup spicy mustard
2 cloves garlic, peeled and crushed
1/4 cup diced onion
2 tablespoons minced Italian parsley
Fine sea salt to taste
Coarsely ground black pepper to taste
8 small artichokes, about 2 inches in diameter, or 4 globe artichokes
1/4 cup lemon juice
1/2 teaspoon fine sea salt for boiling the artichokes

Combine the olive oil, vinegar, mustard, garlic, onion, parsley, salt, and pepper in a jar. Cap the jar and shake the ingredients well to combine them. Set aside.

Wash the artichokes, remove any tough outer leaves, usually the bottom two layers, and discard the leaves. Spread the center of the artichoke open with your fingers and scrape out the hairy choke with a spoon. Place the artichokes upright in a nonreactive saucepan just large enough to hold them firmly in place. Fill the pan with water to just cover the tops of the artichokes. Add the lemon juice and salt.

Cover the pan and bring the water to a boil. Reduce the heat to medium-high and cook the artichokes until they are tender, about 10 to 12 minutes for small artichokes, 20 to 25 minutes for the larger ones. Drain the artichokes and cool.

With a knife cut the artichokes in half and arrange on each of 4 salad plates. Pour some of the dressing over each half and serve immediately.

Serves 4
Source: Ciao Italia - Bringing Italy Home by Mary Ann Esposito