To print: Select File and then Print from your browser's menu
Artichoke heart and salmon salad
Preparation time: 25 minutes
4 fresh artichoke hearts, blanched and chopped (canned can be substituted)
To prepare the artichokes, trim stem and remove the thorny tops of the outer leaves with scissors or by bending the leaves. Cut off the top inch of the thin, inner leaves with a knife. Pull out the pink inner leaves by hand and remove the choke (bristle-like hairs) with a small scoop or knife. As you work, rub all cut surfaces with lemon to keep from browning. Submerge artichokes in water with some lemon juice added until ready to cook.
Bring 1 1/2 quarts of water to a boil in a saucepan, add artichokes, and cook for about 3–5 minutes until softened; let cool. When cooled, remove remaining leaves from hearts and cut hearts into quarters or chop coarsely.
In a medium bowl, combine salmon, artichoke hearts, peas, celery, celery leaves, green onions, lemon peel, and dressing. On each serving plate, place one leaf of radicchio. Scoop a quarter of the salad onto the leaf and serve.
Yield: 4 servings
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.