Baby Artichoke Salad - alive magazine

Baby Artichoke Salad - alive magazine

www.alive.com

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:

  • Saucepan
  • Stove
  • Colander
  • Paring knife
  • Mixing bowl
  • Spoon
  • Skillet
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • 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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