Hot Artichoke Salad with Mustard Dressing
Recipe courtesy of California Artichoke Advisory Board.
8 to 10 baby artichokes
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons brown mustard
1/2 teaspoon granulated sugar
1 medium tomato, seeded and cubed
4 green onions, diagonally sliced
Salt and ground black pepper to taste
- Bend back lower outer petals of artichokes until they snap off easily near base. Using a sharp stainless steel knife, cut off pale green portion of artichokes. Pare all remaining dark green areas from bases. Cut off stems. Halve or quarter as desired. If center petals are purple or pink, remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.
- Sauté artichokes in olive oil; stir in vinegar, mustard, sugar, salt and pepper. Cook until artichokes are tender, about 3 minutes.
- Toss with tomato and onions. Arrange on spinach leaves on individual serving plates.
Makes 4 servings.
Recipe and photograph courtesy of California Artichoke Advisory Board.