Pickled Artichoke Salad

Name: Pickled Artichoke Salad
Ingredients: 3 cup water; 1 cup distilled white vinegar; 1/4 cup sugar; 3 teaspoon salt; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 1 teaspoon red chile pepper flakes; 6 globe artichokes; 2 lemons; 1 cup extra-virgin olive oil; 2 shallots, sliced thinly; salt, to taste; 1 tablespoon mixed pitted olives; 1 roasted red pepper, sliced thinly; 1/2 small red onion, sliced thinly; 2 tablespoon extra-virgin olive oil; salt and pepper, to taste

Steven Snook|June 1, 2012 4:33 pm EST

4.3 (3 ratings)

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Try this refreshing and delicious pickled artichoke salad that's an elegant way to start a special spring or summer dinner get-together. A fast, easy pickle gives these artichokes some extra flavor, while a mandoline makes quick work of them. See all salad recipes.

Servings

6

Ingredients

3 cup water
1 cup distilled white vinegar
1/4 cup sugar
3 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon red chile pepper flakes
6 globe artichokes
2 lemons
1 cup extra-virgin olive oil
2 shallots, sliced thinly
salt, to taste
1 tablespoon mixed pitted olives
1 roasted red pepper, sliced thinly
1/2 small red onion, sliced thinly
2 tablespoon extra-virgin olive oil
salt and pepper, to taste

Directions

In a pot, bring all of the ingredients to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Remove from the heat and let cool.
Fill a bowl large enough to hold all of the artichokes with water and put the lemons and the juice into the water to help prevent the artichokes turning brown.
Start by snapping off the outer leaves in a clockwise motion. Once you see the tender yellow inner leaves, take a knife and slowly turn the artichoke while peeling off the remaining green of the artichoke.
Continue until there is no green left and dip the artichoke into the lemon water to stop it from going brown. Using a spoon, scoop out the choke in the middle of the artichoke and discard. Place the artichoke in the lemon water. Repeat this for the remaining artichokes.
Use a mandoline to slice all of the artichokes lengthwise very thinly and then place back into the lemon water and set aside. Combine the olive oil and shallots in a pan and cook over low heat until opaque and tender.
Drain the artichokes and add them to the pan. Gently soften the artichokes, then strain the pickling liquid into the pan and bring to a boil. Remove from the heat and pour into a Mason jar. Close the lid while hot and leave to cool at room temperature.
Once cooled, drain the artichokes and place into a mixing bowl. Add the mixed olives, roasted red pepper, red onion, extra-virgin olive oil, and season with salt and pepper, to taste.