Fresh artichokes make this summer salad very special, but you may use the canned variety in a pinch. Enjoy! -alyce eyster
photo: fulton davenport
Baby Artichoke & Potato Salad
Author: culinarythymes.com
Prep Time:
Cook Time:
Total Time:
Serves: 5
Ingredients
- Salad:
- 1.5 lb. red creamer or new potatoes
- 1.5 lb. baby artichokes
- For the artichokes:
- 1 lemon
- 2 cups water
- ⅓ cup olive oil
- ½ cup dry white wine
- 6 black peppercorns
- 2 sprigs fresh thymes
- 1 bay leaf
- 1 tsp salt
- Dressing:
- ¼ cup fresh lemon juice
- 2 Tblsp Dijon mustard
- ½ cup olive oil
- 1 tsp each minced thyme, oregano, mint and Italian parsley
- salt & freshly ground black pepper
Instructions
- Cook the potatoes in a large pot of boiling water until tender, about 15 minutes. Cool and cut into halves or quarters if the potatoes are large. Place in a large salad bowl.
- Fill a large bowl with cold water. Squeeze in the juice from half of the lemon, reserving the other half. Cut off the top and bottom of each artichoke, immediately rubbing the cut areas with a lemon half to prevent browning. Remove the outer leaves until the innter light green ones are exposed. place in the bowl of water and repeat with all artichokes.
- Bring the water, olive oil a, wine, peppercorns, thyme, bay leavand salt to a boil in a large saucepan. Simmer the artichokes in the liquid for 10 minutes or until tender. Drain and cool completely. Cut in half and place in the bowl with the potatoes.
- To make the dressing, combine the lemon juice and mustard ina small bowl. Slowly whisk in the olive oil. Add the herbs and season with salt and pepper. Toss the potatoes and artichokes with the dressing and serve at room temperature.
Thanks for stopping by. Here's to great food and good thymes! -