Warm artichoke salad

  • 25 mins preparation
  • 8 mins cooking
  • Serves 6
  • Print


Warm artichoke salad
  • 6 fresh whole artichokes
  • 2 lemons, halved
  • salt
  • 2 clove garlic, bruised (bashed a bit with a hard object)
  • 1/3 cup balsamic vinegar
  • 1 1/2 teaspoon brown sugar
  • 2 1/2 tablespoon good-quality extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 head of radicchio, trimmed
  • 250 gram baby roma tomatoes, halved if large
  • 150 gram deseeded sicilian olives


Warm artichoke salad
  • 1
    Fill medium bowl with water and squeeze lemon juice into it. Drop lemons into water as well. Bring medium saucepan of salted water to the boil.
  • 2
    To prepare artichoke, remove leaves from base of artichoke about halfway up from stem, until exposed leaves are a light yellow green in colour. Dip artichoke into lemon prevents discolouring.
  • 3
    Boil artichoke hearts with 1 lemon from bowl of water for around 8mins until tender. Drain well.
  • 4
    Trim stalk to 10cm in length, then, using peeler or a small sharp knife, trim woody part from around stalk and base. Dip into lemon water.
  • 5
    Cut top half off artichoke to expose the choke (the hairy part); remove choke with teaspoon and discard. Place into lemon water while you repeat with remaining artichokes.
  • 6
    Place garlic cloves, vinegar and sugar in small saucepan over medium high heat. Simmer for about 6 minutes until syrupy. Remove from heat, discard garlic and add oil. Salt and pepper to taste. Whisk to combine.
  • 7
    Separate leaves of radicchio and lay on platter, Tumble over tomatoes, olives and halved artichokes. Drizzle dressing over salad and serve.