In Greek: αγκινάρα σαλάτα, pronounced ahg-ee-NAH-rah sah-LAH-tah
Fresh (uncooked) artichokes, trimmed down to the tenderest part of leaves, heart, and stem, are thinly sliced into a salad with lettuce, tomato, cucumber, and spring onions. A handful of Greek olives, olive oil, and lemon juice add the finishing touch to this elegant salad.
Prep Time: 20 minutes
Total Time: 20 minutes
- 2 fresh artichokes
- 2 lemons
- juice of 2 lemons
- 1 teaspoon of sea salt
- 1 tomato, cut in chunks
- 1 small cucumber, peeled and sliced
- 4 leaves of Romaine lettuce, washed, dried, and shredded
- 1 large spring onion, trimmed, washed, sliced
- extra virgin olive oil
Trim off all but 1 inch of the artichoke stem. Trim off outer green leaves, leaving internal yellow leaves. Trim off top 1/2 to 1 inch of the leaves with needles. Cut artichokes in half to reveal the choke. Cut in half again. Rub each piece with lemon. With a sharp knife, cut out choke and discard. Cut artichoke into long very thin slices, place in a bowl and sprinkle with lemon juice. Toss to coat well.
Sprinkle the tomato and cucumber with salt and place in a large salad bowl. Add lettuce, spring onions, and artichoke slices, along with a little lemon juice from the bowl. Add 1 tablespoon of olive oil, toss, and taste. If the taste is too lemony, add a little more oil. Toss in a handful of green Greek olives, and serve.
Yield: serves 4