Fresh Artichoke Salad - Lancaster County Magazine

Name: Fresh Artichoke Salad - Lancaster County Magazine
Ingredients: 6 Artichokes, fresh, trimmed, quartered, chokes removed; To Taste: Juice of 3 or 4 Lemons; 2 Tbsp. Dijon Mustard; 2 Tbsp. White Wine Vinegar; 1 tsp. Shallots, fresh, minced; 1/2 tsp. Thyme, fresh, leaves of; 6 Tbsp. Olive Oil; 1 tsp. Chives, minced, fresh; 1 tsp. Parsley, fresh, minced; To Taste: Garlic Salt Seasoning; To Taste: Black Pepper, freshly ground; 1 cup Radishes, assorted, including watermelon radish, if available, thinly sliced; 1 bunch Hydroponic Watercress, trimmed; 4 Eggs, hard-boiled, peeled, quartered

www.lancastercountymag.com

Fresh artichokes simmered in lemon-infused water paired with zesty mustard-herb vinaigrette, crisp radishes, and creamy egg for a hearty spring salad.

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Ingredients

6 Artichokes, fresh, trimmed, quartered, chokes removed
To Taste: Juice of 3 or 4 Lemons
2 Tbsp. Dijon Mustard
2 Tbsp. White Wine Vinegar
1 tsp. Shallots, fresh, minced
1/2 tsp. Thyme, fresh, leaves of
6 Tbsp. Olive Oil
1 tsp. Chives, minced, fresh
1 tsp. Parsley, fresh, minced
To Taste: Garlic Salt Seasoning
To Taste: Black Pepper, freshly ground
1 cup Radishes, assorted, including watermelon radish, if available, thinly sliced
1 bunch Hydroponic Watercress, trimmed
4 Eggs, hard-boiled, peeled, quartered