Raw Artichoke Salad


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This elegant artichoke salad features lemon, Dijon mustard, and fresh dill.

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  • Juice of 2 lemons
  • 4 C. (2 L) water
  • 8-12 small artichokes, no larger than 2 inches
  • 1/4 C. (60 ml) extra-virgin olive oil
  • 2 Tbs. (30 ml) lemon juice
  • 1 tsp. (5 ml) Dijon mustard
  • 1 clove garlic, finely chopped
  • Salt and freshly ground pepper to taste
  • 1/4 C. (60 ml) chopped fresh dill

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Combine the lemon juice and water in a bowl and keep the artichokes in it after you have prepared them. Remove and discard the hard outer leaves of the artichokes and snap the remaining leaves off until you have the yellow-green cone formed by the inner leaves. Trim the top of the cone with a knife and quarter the artichokes. Scoop out and discard the fuzzy choke in the center and keep the artichokes in the acidulated water until ready to serve. Immediately before serving, whisk together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Drain the artichokes and toss them with the dressing. Garnish with chopped dill. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

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