Raw Artichoke Salad Spanish Recipe

Raw Artichoke Salad Spanish Recipe

Ingredients

• 8 medium artichokes
• 1 bunch fresh flat-leaf parsley
• 2 oranges
• 4 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 4 cups frisee
• sea salt to taste

Method

1. Use a serrated knife to cut off the top half of each artichoke
2. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves
3. Pry apart the leaves with your fingers and use a spoon to scrape out the white, hairy center (choke)
4. Use a small knife to peel away the tough outer layer around the base of the artichoke and stem, until you reach the soft white flesh
5. Don’t be afraid to remove most of the artichoke
6. Put the trimmed artichoke into a large bowl of cold water
7. Add the parsley to stop the artichoke from oxidizing and coloring
8. Using a mandoline, thinly slice 4 of the artichoke bottoms and discard the stems
9. Return the artichoke slices to the cold parsley water
10. Bring a medium pot of salted water to a boil and add the 4 whole trimmed artichokes
11. Cook until tender, about 8 minutes
12. Drain and, once cooled, quarter them and add to the cold parsley water
13. Using the small holes of a grater or a microplane, zest half of one of the oranges
14. Then slice off the top and bottom of each orange and cut down the sides to remove all of the peel and pith
15. Holding the oranges over a mixing bowl to catch any juices, slice along the sides of each membrane and pull out the segments
16. Whisk the olive oil, vinegar, and 1 teaspoon of the reserved orange juice together in a bowl
17. Drain the artichokes and gently pat dry with paper towel
18. Put the thinly sliced artichokes into a large mixing bowl and toss with 1 tablespoon of the dressing, then arrange the slices on 4 plates
19. Put the quartered artichoke bottoms into the same mixing bowl and toss with another tablespoon of the dressing
20. Ar-range the quartered artichokes over the slices
21. Add the frisee and orange segments to the same mixing bowl and toss with another tablespoon of the dressing
22. Ar-range the greens on top of the artichokes, drizzle with a little more of the dressing, and season to taste with salt

Full List of Spanish Recipes
Full List of Salad Recipes