Raw Artichoke, Cured Olive, And Sun-Dried Tomato Salad
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.
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Servings
2
servings
Ingredients
- 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
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.