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Yukon Gold Potato
and Artichoke Salad
"The preparation of good food is merely another
expression of art,
one of the joys of civilized living
~ Dione Lucas
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Yukon Gold Potato and Artichoke Salad
Mark Dorian - Un Grand Café, Chicago
Bon Appetit September
8 medium Yukon Gold potatoes
(about 2 3/4 pounds)
1 lemon, halved
4 large artichokes
1 2/3 cups water
1/3 cup olive oil
1/3 cup dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh thyme sprigs or 1/2 teaspoon dried
1/2 red onion, very thinly sliced
3 green onions, thinly sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives (such as Niçoise or
6 fresh basil leaves, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil
For salad: Cook potatoes in large pot of boiling salted
water until just
tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
Halfway fill large bowl with cold water. Squeeze in juice from half of
lemon. Cut second
lemon half in half. Cut off stem from 1 artichoke
and rub exposed area with cut side of
lemon piece. Starting from base
of artichoke, bend each leaf back and snap off where the leaf
naturally. Continue until light green leaves are exposed. Cut off top 2
artichoke above heart. Using small sharp knife, cut off all
dark green areas. Cut
artichoke heart into quarters. Rub all cut sur-
faces with lemon piece. Cut out choke and
pink inner leaves from
each section and discard. Place artichoke heart sections in water
with lemon juice. Repeat with remaining artichokes.
Combine 1 2/3 cups water, olive oil,
wine, peppercorns, coriander and
thyme in heavy large saucepan and bring to boil. Drain
Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool.
slices. Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil
in large bowl.
For dressing: Mix lemon juice and mustard in medium bowl.
whisk in olive oil. Mix into salad. Season to taste with salt and pepper.
Potato Salad, Let Me Count the Ways...
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