Creole Artichoke Salad

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Creole Artichoke Salad

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lemon

4 medium artichokes

Salt

1 clove garlic -- crushed, peeled,

and minced

Black pepper in a peppermill

1/4 cup extra virgin olive oil

1 tablespoon chopped parsley

2 scallions -- trimmed and sliced

thin (both white and green parts)

4 romaine or Boston lettuce leaves -- washed and

drained

1 large hard-cooked egg (optional)

 

1. Put enough water in a kettle to cover the artichokes completely, cover,

and put it over medium-high heat to boil. Meanwhile, cut the lemon in half.

Trim the artichokes and remove the choke, rubbing the cut edges well with

half of the lemon as you go.

 

2. When the water is boiling, add a handful of salt. Let it come back to a

boil and add the artichokes. Cover the kettle until the water is boiling

again, then uncover and cook until the artichokes are just tender, about 25

to 30 minutes. Drain them thoroughly and let them cool slightly while you

make the dressing.

 

3. Squeeze the juice from the lemon through a strainer into a mixing bowl.

Add a small pinch of salt, the garlic, and a liberal grinding of pepper.

Beat well with a whisk until the salt is dissolved. Slowly beat in the olive

oil, a few drops at a time, until it is emulsified. Set aside.

 

4. While the artichokes are still warm, cut them into wedges. If there is

still any choke in the center or if some of the outer leaves seem tough,

remove them. Put the artichokes into a stainless or glass bowl, add the

parsley and scallions, and pour the dressing over them. Toss until they are

well coated, taste and adjust the seasonings, then set the bowl aside and

let the artichokes cool completely.

 

5. When you are ready to serve the salad, arrange the lettuce leaves on a

serving platter or individual salad plates. Peel the egg and force the white

and yolk separately through a coarse sieve. Spoon the artichokes over the

lettuce leaves and sprinkle them with the egg white and yolk. Serve at room

temperature.

 

If you are cooking for a strict vegetarian, omit the egg garnish.

 

If you are one of those people who think that Creole food has to have

cayenne pepper in it, you can substitute it for the black pepper, but for

heaven's sake don't overdo it. Artichokes have a delicate flavor that

doesn't need a lot of heat.

 

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