Creole Artichoke Salad
Beans, Greens, and Sweet Georgia Peaches
Creole Artichoke Salad
Beans, Greens, and Sweet Georgia Peaches
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1 lemon 4 medium artichokes salt 1 clove garlic, crushed, peeled, and minced black pepper in a peppermill 1/4 cup extra virgin olive oil 1 tablespoon chopped parsley 2 scallions, trimmed and sliced thin (both white and green parts) 4 romaine or Boston lettuce leaves, washed and drained 1 large hard cooked egg Directions: Put enough water in a kettle to cover the artichokes completely, cover, and put it over medium high heat to boil. Meanwhile, cut the lemon in half. Trim the artichokes and remove the chokes, rubbing the cut edges well with half of the lemon as you go. When the water is boiling, add a handful of salt. Let it come back to a boil and add the artichokes. Cover the kettle until the water is boiling again, then uncover and cook until the artichokes are just tender, about 25 to 30 minutes. Drain them thoroughly and let them cool slightly while you make the dressing. Squeeze the juice from the lemon through a strainer into a mixing bowl. Add a small pinch of salt, the garlic, and a liberal grinding of pepper. Beat well with a whisk until the salt is dissolved. Slowly beat in the olive oil, a few drops at a time, until it is emulsified. Set aside. While the artichokes are still warm, cut them into wedges. If there is still any choke in the center or if some of the outer leaves seem tough, remove them. Put the artichokes into a stainless or glass bowl, add the parsley and scallions, and pour the dressing over them. Toss until they are well coated, taste and adjust the seasonings, then set the bowl aside and let the artichokes cool completely. When you are ready to serve the salad, arrange the lettuce leaves on a serving platter or individual salad plates. Peel the egg and force the white and yolk separately through a coarse sieve. Spoon the artichokes over the lettuce leaves and sprinkle them with the egg white and yolk. Serve at room temperature. Serves 4.
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