We are in the middle of the artichoke season, this delicious vegetable that I love. I like to eat it cooked and also raw. For that, I was the only one who liked to help my mom (peace be upon her) in order to peel them and remove the leaves and above all bite into all the tasty bits and end up with almost blackish hands and mouth.
I don’t know about you, but I love artichokes in salads, tagines and I can eat them raw or cooked. It’s so good and healthy, enjoy it’s high season. We prefer seasonal vegetables and fruits for our health.
Artichoke in Vinaigrette
For this recipe nothing complicated, you have to check the heart of artichokes and shake them to eliminate any bugs. Then immerse them in a bath of salted water and vinegar and cook them preferably al dente to preserve all the vitamins.
Then prepare a garlic and parsley vinaigrette, this salad is rich in garlic and it is delicious.
Ingredients for the vinaigrette:
6 medium untreated artichokes
6 to 8 pink garlic cloves or other type of garlic
2 to 3 tbsp chopped parsley.
2 tbsp of vinegar
2 tbsp lemon juice
5 to 6 tbsp of olive oil.
Salt (I used pink salt)
1- Start by grating the garlic and chopping the parsley, then mix all the ingredients for the vinaigrette and set aside in the cold.
2- Slightly open the artichokes and shake them as mentioned above. Rinse the artichokes thoroughly with water, then leave them in a bath of vinegar water or with a teaspoon of baking soda. Take them out and turn them over to drain for at least 15 minutes.
3- Steam the artichokes, let cool and drizzle them generously with the vinaigrette. Serve rather cold.