Summer 2019 Issue
CELEBRATING MIRACLES
Each spring, with the winds of March, I get the brash idea to turn my backyard into a full-on mini-farm. I picture obedient rows. Organic strawberries. Defiant sta...
Raw sliced artichokes, a salad fixture in the South of France, have enough texture to stand up to the crunchy purslane. The black olives and cheese add saltiness and depth of flavor.
Ingredients
SERVINGS: 4 Serving(s)
- 2 lemons
- 8 to 10 baby artichokes
- 6 ounces (4 cups) tender purslane tips and small leaves
- ¼ cup pitted brined black olives, drained
- 5 ounces manouri or feta cheese, cut into small cubes (1¼ cups)
- 1/3 cup extra-virgin olive oil
- 1 to 2 teaspoons cayenne pepper to taste
Preparation
In a medium bowl of water, squeeze the juice from one of the lemons. Prepare the artichokes one by one: Discard the darker green outer leaves; leave the inner yellow leaves that are slightly moist and tender. Holding the artichoke stem side up, with a paring knife, peel the outer layer from the stem. Cut off the bottom inch of the stem and then cut off the tops of the leaves to remove any slightly greener parts and the pointy tips. Transfer to the lemon water while preparing the remaining artichokes.
When ready to serve, thinly slice the artichokes lengthwise and toss into a large bowl. Add the purslane, olives, cheese and olive oil. Squeeze the juice from the remaining lemon into the bowl and season with cayenne.
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