Artichoke Salad




You know warmer weather days are around the corner when the Easter candy has taken over the shelves nearing the cash registers at every store and the Spring crop of artichokes have hit the supermarkets!


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Artichoke Salad


3 large artichoke

3/4 cup fresh lemon juice; plus 2 tablespoons

½ cup olive oil

1 1/2 tablespoons minced fresh oregano

1 tablespoon minced fresh mint

1 teaspoon kosher salt

1/2 cup red onion; thinly sliced

1/2 teaspoon freshly ground pepper

1/4 teaspoon red crushed pepper flakes


1  fill small sauce pan with 4 cups water, 1 teaspoon kosher salt and 2 tablespoons fresh lemon juice

2  using sharp knife; remove stems from artichokes; cut and discard thick green skin from stems; cut inner white stem flesh into strip; immediately submerged in prepared pan of water

3  using hands peel back and remove all outer leaves of each artichoke; cut any remaining green skins off and discard

4  using a spoon; scrape out the spiny center of each artichoke heart; slice each heart into pieces; submerge immediately in prepared pan of water

5  bring pan of artichoke pieces to a boil; boil 3 minutes; strain in colander

6   place ¾ cup lemon juice in serving bowl; add artichoke, olive oil, oregano, mint, red crushed pepper flakes, red onion, salt, and pepper; toss well; marinate 1 hour before serving

* will keep 5 days refrigerated in airtight container


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