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Baby Artichoke Salad

Source: Party Starters

Recipe courtesy Scott Leibfried

5 pounds baby artichokes, cleaned
3 lemons
1 cup extra-virgin olive oil
1 cup sliced Parmesan
1 cup julienne basil leaves
Salt and pepper

Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning. Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.