Sliced very fine on a mandoline, artichoke hearts make a refreshing and very pretty salad. We love to use the smallest artichokes for this dish but the full grown versions can also be used. The trimmings can be simmered in a flavorful stock, strained and the resulting broth seasoned with crème fraîche for a simple and delicious artichoke soup. These two can be combined, a ladle of hot soup with a garnish of raw salad to great effect.
Serves 4-6 people
Prep: 10 min • Ready in: 10 min
Acidulate a bowl of water with a half a lemon or a splash of vinegar and drop the trimmed artichoke hearts into it as you prepare them. Collect the trimmings in a separate bowl and put these to simmer in a flavorful stock if you want to make the bi-product recipe described in the introduction.
Using a mandoline, set at the finest setting, slice the trimmed artichoke hearts into a bowl and toss in the parsley leaves. Dress these with the olive oil, Verjus or lemon juice and a good pinch of salt.
Recipe from the Kenter Canyon Farms test kitchen