- Craig Claiborne born (1920)
Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad
Vicky Cohen and Ruth Fox
- 1 large lemon, halved
- 10 olive oil-cured black olives, pitted and halved
- 1 Tablespoon lemon juice
- 5 oil-packed sun-dried tomatoes, chopped
- 5-6 chives, chopped
- 1 Tablespoon extra-virgin olive oil
- Pinch of salt
- 4 large artichokes
Love artichokes? We do, too. Their herbaceous, slightly nutty flavor is so refreshing on a hot day, especially when combined with some sweet sun-dried tomatoes and rich, ripe black olives for a simple salad that would go well with your favorite pasta.
Squeeze the lemon juice into a medium-sized bowl with some water and place the lemons in the water.
Cut across about 3/4 of the top part of the artichoke, so you're left with the base and some of the stem. Remove the outer leaves until you reach the lighter, paler ones. With a knife, peel off the outer layer of the stem. Using a sharp paring knife, carefully remove the "hairy" part of the heart until it’s completely clean. Place the clean artichoke hearts in the lemon water as you go.
Then slice them thinly and plate. Top with the olives, sun-dried tomatoes, and chives. Season with the salt and drizzle with the olive oil and lemon juice. Toss gently.