The original recipe is from Yotam Ottolenghi’s Jerusalum cook book, and it’s great, but the hurdle for me is preparing raw artichokes. You can cut the time down on this recipe to a couple minutes if you buy canned artichoke hearts, which still taste great.
I like the simplicity of this recipe, and although you probably wouldn’t want to have a lemon and oil dressing every night, it’s refreshing once in a while, especially in the summer and goes great with a really acidic white wine like this one from Oyster Bay . This is also a good time to use any interesting salts you have as it will stand out due to the lack of an emulsifier that would normally be put into the dressing, such as mustard.
A couple rules of thumb. A lemon will roughly yield 3 tablespoons, and a vinaigrette should be about a 3 to 1 oil- to-acid ratio.
Quick Artichoke and Herb Salad
Serves 2, adjust the ratio for more accordingly (4 parts arugula to 1 part mint and 1 part cilantro)
- artichoke hearts, 1 can
- Toscano or Romano cheese, thinly shaved, 1 ounce
- arugula, 2 cups
- torn mint leaves, half cup
- torn cilantro leaves, half cup
- lemon juice, half a lemon (1.5 tablespoons)
- olive oil, 4 tablespoons
- salt, to taste
- pepper, to taste
Open the can of artichokes and drain in a colander under cold water for a minute to get rid of the briny liquid. Throw them on a cutting board, and then cut away and discard any of the furry parts. Take the remaining parts and chop up, but keep the pieces big enough you could grab one with a fork. Maybe 2-4 pieces per heart.
Tear up the mint and cilantro, and mix into a serving bowl along with the arugula and chopped artichokes with a couple of forks.
Use a vegetable peeler to shave out 1 ounce of the cheese over the herb mix and blend in.
Make the vinaigrette in a separate mixing bowl.
Slowly pour out the vinaigrette over the herb and cheese mix until you’ve got it covered enough.