A spring reprieve

The last 24 hours have been all about pork around here. Bo ssam, a Honeybaked ham, Thai spareribs. It’s time for a break, so for dinner tonight we’re starting off with this light, fresh salad from Saveur Magazine. I found baby artichokes the other day at Schnucks in the Forum Shopping Center for just $3.99 per package (about 15 small artichokes).

Raw Artichoke Salad with Parmesan and Mint

2 lbs. baby artichokes (about 20)
2 lemons, halved
4 tbsp. extra-virgin olive oil
1/2 cup baby arugula
1/4 cup torn mint leaves
Kosher salt and freshly ground black pepper,
to taste
2 oz. parmesan, shaved thin with a peeler

1. Trim away tough outer leaves of the artichokes to expose their tender pale green interior. Using a serrated-blade knife, cut off the spiky top third of the artichokes. Use a vegetable peeler to remove the tough outer layers around the base and stem. Squeeze 1 lemon into a bowl filled with cold water and submerge artichokes in the water.

2. Drain artichokes and pat dry with paper towels. Using a mandoline or a chef’s knife, cut the artichokes into thin slices and transfer to medium bowl. Squeeze remaining lemon and the oil over the artichokes; toss to coat. Add arugula and mint and season with salt and pepper; toss gently. Garnish salad with parmesan shavings.



Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

2 thoughts

  1. Made this tonight and really liked it. Don’t be turned off by the bitterness of the artichokes if you happen to sample one before dressing. They mellow considerably with the parmesan, mint and olive oil. We added a touch of good balsamic to sweeten things a bit. But all in all, a really worthwhile, interesting salad.

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