Ingredients Jump to Instructions ↓

  1. Salad:

  2. 8 medium Yukon Gold potatoes (about 2 3/4 pounds)

  3. 1 lemon, halved

  4. 4 large artichokes

  5. 1-2/3 cups water

  6. 1/3 cup olive oil

  7. 1/3 cup dry white wine

  8. 6 whole black peppercorns

  9. 6 coriander seeds

  10. 2 fresh thyme sprigs or 1/2 teaspoon dried

  11. 1/2 red onion, very thinly sliced

  12. 3 green onions, thinly sliced diagonally

  13. 1 tomato, peeled, seeded, chopped

  14. 10 black brine-cured olives (such a Nicois or Kalamata), pitted, chopped

  15. 6 fresh basil leaves, thinly sliced

  16. Dressing:

  17. 1/4 cup fresh lemon juice

  18. 2 Tablespoons Dijon mustard

  19. 3/4 cup olive oil

Instructions Jump to Ingredients ↑

  1. Make Salad:

  2. Cook gold potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.

  3. Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.

  4. Combine 1-2/3 cups water, olive oil , wine , peppercorns , coriander , and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)

  5. Mix potatoes, artichoke slices, Red onions , green onions , tomato , olives , and basil in large bowl.

  6. Make Dressing:

  7. Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil . Mix into salad . Season to taste with salt and pepper.

  8. Yield: 6 servings Recipe Source: Un Grand Café in Chicago, Illinois Reprinted with permission.


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