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Aginara Salata: Fresh (Raw) Artichoke Salad

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Greek artichoke salad

Celebrate spring with an artichoke salad

Photo © Jim Stanfield

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

Ingredients:

  • 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

Preparation:

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

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