Raw Italian Artichoke Salad
An original recipe by Iris Higgins
1 tablespoon red wine vinegar
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano
1 garlic clove, finely minced
1 8.5 ounce jar sundried tomatoes in olive oil (keep the tomatoes and the olive oil)
1/2 red onion, diced
1/2 cup pitted kalamata olives, sliced
sea salt and fresh ground black pepper, to taste
1 1/2 organic lemons or 1 conventional lemon (organic tend to be smaller)
- Stir vinegar, herbs, garlic, and olive oil (from tomato jar) together in a large bowl.
- Add in the tomatoes, onion, olives, and toss well. Add salt and pepper and set aside while you prepare the artichoke.
- To prepare the artichoke, juice the lemons and have the juice ready in a small bowl. You'll want to toss the artichoke pieces in the lemon juice as soon as you've diced them to prevent them from browning.
- *Wash the artichoke and slice the brown end off the stem. Peel off the artichoke leaves until you reach the tender, yellow-green leaves. At this point, you can slice off the pointy ends. Cut off the pretty purple leaves and use a sharp spoon or knife to cut out the fuzzy choke. What you'll be left with is the heart, the stem, and the inner tender leaves (with the pointy ends cut off). Very thinly slice or dice all of these and quickly toss them in the lemon juice. They'll start to brown quickly otherwise! Let the artichokes sit in the lemon juice for a few minutes, then transfer them with the juice to the bowl with the rest of the ingredients. Toss in and let marinate for approximately 30 minutes.
I wanted to photograph the process to make this more clear, but I was running short on time. If my instructions aren't clear, you can read these instructions here, which is how I learned how to cut a raw artichoke.
Find the original recipe at The Daily Dietribe.