Baby Artichoke Salad - alive magazine
This is an artichoke-centric take on French potato salad. It’s particularly good in the spring, when new potatoes, artichokes, and leeks are in season and at…
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Cooking tools:
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- Serving platter
- Tongs
Ingredients
- 8 small new potatoes
- 8 baby artichokes
- Freshly squeezed juice of 1 lemon
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 1 medium clove garlic, smashed
- 1/2 tsp (2 mL) fine-grain sea salt
- 1/4 cup (60 mL) water
- 2 cups (8 oz/225 g) very thinly sliced leeks, well washed
- 1 Tbsp (15 mL) white wine vinegar
- 2 small lemon cucumbers, seeded, cut into 1/4 in (6 mm) thick crescents
- Fennel or dill fronds or fresh herbs, to finish
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