Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad

Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad
Staff Writer
Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad

Vicky Cohen and Ruth Fox

Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad

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.

Click here to see 7 No-Cook Side Dishes.

Ingredients

  • large lemon, halved
  • 10  olive oil-cured black olives, pitted and halved
  • 1  Tablespoon  lemon juice
  • oil-packed sun-dried tomatoes, chopped
  • 5-6  chives, chopped
  • 1  Tablespoon  extra-virgin olive oil
  • Pinch of  salt
  • large artichokes

Directions

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.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
1g
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
1mg
0%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
2mg
0%
Water
7g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.