This is an artichoke-centric take on French potato salad. It’s particularly good in the spring, when new potatoes, artichokes, and leeks are in season and at their most tender. But this salad can be a good option any time of year by trading out the artichokes for whatever is vibrant and seasonal at the market: broccoli, green beans, and radicchio are all good options.
Baby Artichoke Salad
Ingredients
- 8 small new potatoes
- 8 baby artichokes
- Freshly squeezed juice of 1 lemon
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 1 medium clove garlic, smashed
- 1/2 tsp (2 mL) fine-grain sea salt
- 1/4 cup (60 mL) water
- 2 cups (8 oz/225 g) very thinly sliced leeks, well washed
- 1 Tbsp (15 mL) white wine vinegar
- 2 small lemon cucumbers, seeded, cut into 1/4 in (6 mm) thick crescents
- Fennel or dill fronds or fresh herbs, to finish
Nutrition
Per serving:
- calories481
- protein11g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates83g
- sugars6g
- fibre13g
- sodium439mg
Directions
01
Place potatoes in saucepan, cover with well-salted water, and set over medium-high heat until water is boiling. Boil potatoes until tender, but not falling apart, about 10 minutes. Drain, cut into wedges, and set aside.
02
In the meantime, pull tough outer leaves from artichokes and keep going until you reach the tender inner leaves. Trim off stem and 1/2 in (1.2 cm) or so of the top. Use a paring knife to trim around the base, removing any rough remains of leaves. Slice in half lengthwise and, to keep the artichokes from browning, place in bowl of water with lemon juice added until ready to use. If there is any fuzziness inside artichokes, carve it out with a spoon.
03
In skillet over medium, heat 1 Tbsp (15 mL) olive oil. Add garlic, prepared artichokes, a scant 1/4 tsp (1 mL) of salt, and water. Toss to coat. Cook, covered, for 5 minutes. Then remove the cover and continue to cook, tossing regularly, until water has evaporated and artichokes are tender, 3 to 5 minutes. Remove from pan and set aside.
04
In the same pan, over medium-low heat, add remaining 3 Tbsp (45 mL) olive oil, leeks, and another scant 1/4 tsp of salt. Stir regularly, avoiding any browning on the leeks. When theyu2019re wilted, after 4 to 6 minutes, stir in vinegar and continue to cook on low for another 8 minutes, until completely silky and tender. Take off heat and let cool just until warm.
05
Just before serving, combine potatoes, artichokes, leeks, and cucumbers in a bowl or platter, then drizzle with about 2 Tbsp (30 mL) of lemon juice, and adjust seasoning to taste. Finish with fennel or dill fronds or fresh herbs.
Heidi Swanson
Heidi Swanson is the author of Near & Far: Recipes Inspired by Home and Travel.
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