Artichoke salad with anchovy vinaigrette (or one more love letter to artichokes)

artichoke small

Who said meals during Lent are boring? Far from strict fasting, every year we are looking for creative and delicious ways of enjoying vegetables, legumes and fish. Pair this wonderful salad with seafood: fried or baked calamari, shrimps with garlic or classic grilled octopus. Artichoke is a stunning and intriguing vegetable; the bud of a flowering plant from the thistle family. Whether raw, steamed, grilled, roasted, or sautéed it is a delightful spring treat. Great pairings include: pea, lemon, potato, mint, pork, lamb, prosciutto, shellfish and truffle.

Serves 6

Preparation: 20 mins

Ingredients:

8 fresh, prepared artichoke hearts (preserved in water with the juice of 2-3 lemons) or jarred/ frozen
2 fennel bulbs, very thinly sliced
1 bunch of rocket (we only need the leaves) or 2 cups of green salad of your liking

For the vinaigrette

5-6 anchovies filleted, well strained
½ teacup of evoo –we recommend 18°C 
½ teacup of chopped dill
Juice and zest from 2 small lemons (preferably organic)
½ teaspoon sugar
Freshly ground pepper

Method

Prepare the vinaigrette first by mixing all the ingredients together: anchovies, evoo, dill, juice, grated lemon, sugar and pepper in a blender and pulp them well. Afterwards, start the salad by cutting the artichokes in 4 pieces and every single piece in thin slices. Wash and dry the salad. Spread the fennel slices on a platter and drizzle the vinaigrette on top. Furthermore, add a layer of artichokes. Drizzle a bit of vinaigrette on them, as well. We could also prepare the salad in advance and cover it with cling film for 2-3 hours. When serving, add the rocket or salad and pour the remaining vinaigrette.

*Inspired by Nikolaou D. (2009, March), Lenten Feast, Gastronomos,  35.

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