Vegetables Recipes - Baby Artichoke, Arugula and Olive Salad Recipe

Ingredients 

• 4 small artichokes, such as Violetta, about 2 1/2-3 inches in diameter

• juice of 1/2 lemon

• a good handful of arugula

• 4-5 Kalamata olives) pitted and halved

• 1 1/2 tablespoons extra-virgin olive oil

• sea salt flakes

• cracked black pepper

• caryenne pepper (optional)

• a few Parmesan cheese shavings

Serves 4

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Method:

1. Put a large saucepan of water acidulated with the lemon juice on the stove to heat.

2. Trim the artichoke stalks at the base. Pull off 10-12 of the outer leaves, until the visible leaves are mostly pale green and purple. Using a sharp knife, slice off the top 1 inch of the remaining leaves. Rub the cut surfaces with the squeezed lemon half to prevent blackening.

3. When the water is boiling, plunge the artichokes into it. Cook for about 35 minutes, until just tender, then drain.

4. When the artichokes are cool enough to handle, slice them in half lengthwise. Scoop out the small hairy choke.

5. Arrange some arugula leaves on a serving plate and place the artichoke halves on top, cut side upward. Add the olives and trickle over the olive oil.

6. Sprinkle with sea salt flakes, cracked black pepper, a light dusting of cayenne if you like, and a few shavings of Parmesan cheese.