Yukon Gold Potato And Artichoke Salad
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 large
Artichoke1.666667 cups
Water3 cup
Olive Oil1 cup
White Wine (dry)1 cup
Lemon Juice (fresh)2 tbsps
Dijon MustardDirections:
1
FOR SALAD: Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes
2
Drain well
3
Cool
4
Cut into 1-inch pieces
5
Halfway fill large bowl with cold water
6
Squeeze in juice from half of lemon
7
Cut second lemon half in half
8
Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece
9
Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally
10
Continue until light green leaves are exposed
11
Cut off top 2 inches of artichoke above heart
12
Using small sharp knife, cut off all dark green areas
13
Cut artichoke heart into quarters
14
Rub all cut surfaces with lemon piece
15
Cut out choke and pink inner leaves from each section and discard
16
Place artichoke heart sections in water with lemon juice
17
Repeat with remaining artichokes
18
Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil
19
Drain artichokes
20
Add to saucepan
21
Cook until tender, about 15 minutes
22
Drain
23
Cool
24
Cut into slices
25
(Potatoes and artichokes can be made 1 day ahead
26
Cover separately and refrigerate
27
) Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl
28
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes
29
Drain well
30
Cool
31
Cut into 1-inch pieces
32
Halfway fill large bowl with cold water
33
Squeeze in juice from half of lemon
34
Cut second lemon half in half
35
Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece
36
Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally
37
Continue until light green leaves are exposed
38
Cut off top 2 inches of artichoke above heart
39
Using small sharp knife, cut off all dark green areas
40
Cut artichoke heart into quarters
41
Rub all cut surfaces with lemon piece
42
Cut out choke and pink inner leaves from each section and discard
43
Place artichoke heart sections in water with lemon juice
44
Repeat with remaining artichokes
45
Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil
46
Drain artichokes
47
Add to saucepan
48
Cook until tender, about 15 minutes
49
Drain
50
Cool
51
Cut into slices
52
(Potatoes and artichokes can be made 1 day ahead
53
Cover separately and refrigerate
54
) Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl
55
FOR DRESSING: Mix lemon juice and mustard in medium bowl
56
Gradually whisk in olive oil
57
Mix into salad
58
Season to taste with salt and pepper
59
Mix lemon juice and mustard in medium bowl
60
Gradually whisk in olive oil
61
Mix into salad
62
Season to taste with salt and pepper