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Simple Artichoke Salad

Simple Artichoke Salad
This Recipe Is:

WebMD Recipe from

If you’re going to go to the trouble of finding fresh artichokes you should make something special, where their flavor really shines through. These are braised with wine along with onion and sun-dried tomatoes. Served with a lemon-mustard vinaigrette and avocado, their taste sings through.

  • 3 pounds
    small artichokes, trimmed
  • 2 1/2 cups
  • 1/4 cup
    olive oil
  • 1/4 cup
    white wine
  • 3 tablespoons
    lemon juice
  • 1 tablespoon
    champagne vinegar
  • 2 cloves
    garlic, smashed with the flat side of a knife, skin left on
  • 3 sprigs
    fresh thyme
  • bay leaf
  • 1 teaspoon
  • 1 pinch of
  • 1/2 tablepsoon
    olive oil
  • 1/2 teaspoon
    garlic, minced
  • 1/2 teaspoon
    lemon zest, grated
    salt and pepper, to taste
  1. Combine everything except the artichokes and last four ingredients in a wide nonreactive pan and bring to a boil. Drop in the artichokes and cover the surface with parchment paper or a heat-proof inverted plate to keep the artichokes submerged. Bring the liquid back to a boil, lower the heat, and simmer until tender, 10-15 minutes depending on their size. To test whether they are done, stick the tip of a knife into the base and the leaves, make sure both are tender.
  2. Once done, drain the artichokes and toss them with the last four ingredients.

Adapted from "Everyday Greens"


If you are going to use frozen artichokes, add them, unthawed, to the poaching liquid as described above. To make sure the artichokes are done, taste one. You want to be able to easily bite through the leaves.

Nutritional Information

Makes: 3 cups
  • Calories123
  • Carbohydrates24.2 g
    • Dietary fiber12.3 g
  • Cholesterol0 mg
  • Fat2 g
  • Sodium361 mg
  • Protein7.5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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