Artichoke & egg salad

Artichoke: The most delicious edible flower!

It’s sweet, lemony, herbaceous and versatile. It pairs beautifully with many vegetables and meat to create main dishes, salads or meze. Let along it is extremely healthy, loaded with antioxidants and fibers!!!

All an artichoke needs, is good quality extra virgin olive oil and the right pairing! (and maybe a lot of patience for cleaning….)

Total time: 1h          Cooking time: 35m          Servings: 4

Ingredients

10 small-medium artichokes

2 potatoes

2 hardboiled eggs

1 spring onion

3 tbsp fresh dill

3 tbsp fresh fennel leaves

½ tsp mustard

4 tbsp lemon juice

1 tbsp lemon zest

4 tbsp Eumelia Koroneiki Extra Virgin Olive Oil

10 Eumelia Kalamata Olives

Method

Clean the artichokes, cut in half and toss them in a large bowl filled with cold water and lemon juice from half lemon. The cold water and lemon will keep them from turning brown until you finish cleaning all the artichokes. If the artichokes are big enough, cut in four pieces.

In a small pot bring water to boil and then toss in the cleaned artichokes. Boil for 3 to 5 minutes, strain the artichokes and dip them in a bowl with water and ice to stop cooking. Leave there for 3 minutes or until artichokes are no longer hot. Put them in a strainer and leave there to strain the extra water while preparing the rest of the ingredients.

Boil the eggs for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs. Let them cool down and then peel them and cut in 8 pieces.

Peel the potatoes and boil until soft.

Finely chop the spring onion, the fennel and the dill.

Prepare the lemon and mustard sauce. In a small bowl combine the mustard, the lemon zest, the lemon juice and the olive oil. Mix well and season with salt and freshly ground pepper.

Enjoy in room temperature or even cool the day after!

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