Baby Artichoke Salad with Peas
- Total Time: 30 minutes
- Yield: 4
Description
This recipe comes from Chef Gavin Russell of Portland, Oregon’s Benson Hotel where you can enjoy his cuisine at the buffet or at private events.
Ingredients
Units
- 24 baby artichokes
- Juice of 1 lemon
- 2 quarts (1.9 L) water
- 1 cup (240 ml) freshly shucked English peas
- 2 tbsp (30 ml) roughly torn mint leaves
- Juice and zest of 1 lemon
- 1/4 cup (60 ml) of good quality extra virgin olive oil
- Salt and pepper to taste
- 4 tsp Modena balsamic vinegar
- 1/2 lb (225 g) of Crescenza Stracchino or mascarpone
Instructions
- Combine water and juice from one lemon in a non-reactive bowl, such as plastic or ceramic.
- Prepare the artichokes by snapping off the tough outer leaves, then peeling until you get to the pale soft leaves that form a compact bullet shape.
- Use a paring knife to cut off the green tips, base and any tough pieces remaining. Cut the artichokes in half lengthwise and scoop out any needle-like fibers in the center.
- Place artichokes in lemon water (can be stored for up to 4 hours at room temperature).
- minutes before serving, place the peas and the juice and zest from the remaining lemon into a separate non-reactive bowl.
- Drain the artichokes, slice as thinly as possible by hand and add to the lemon and peas.
- Season with salt and pepper then add the olive oil and mint leaves.
- Spread the Crescenza or mascarpone onto the base of four plates.
- Toss the contents of the bowl and place on top of the Crescenza or mascarpone.
- Drizzle with balsamic vinegar and a bit more olive oil.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Pacific Northwest Classic
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
What is Crescenza Stracchino, and what can I substitute if I can’t find it?
Crescenza Stracchino is a fresh, mild, spreadably soft Italian cow’s milk cheese — creamy and slightly tangy. Mascarpone is the direct substitute: both work well and produce a similar velvety base when spread across the plate, though mascarpone is richer and less tangy.
How do I prepare baby artichokes without them turning brown?
Combine water with the juice of one lemon in a non-reactive bowl (plastic or ceramic) and drop the trimmed, halved artichokes into this acidulated water immediately after cutting. You can hold them in this lemon water for up to 4 hours at room temperature before slicing and dressing for the salad.
