Califonia Bountiful
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Baby artichoke salad with green olives and apricots

Baby artichoke salad with green olives and apricots

Ingredients

8 baby artichokes
Juice of 2 lemons
Olive oil
Salt, to taste
1 tbsp. white balsamic vinegar
8 green olives, cut into fourths
4 dried apricots, sliced thin
2 tbsp. sliced toasted almonds
1/2 bunch parsley, chopped
Sugar, to taste


Yeah, baby! This unique salad features California-grown baby artichokes.  The recipe is fresh from the kitchen of Monterey chef Russell Young.

Directions

Rinse artichokes under cold water. Snap off the outer layers of petals and cut about 1/4 of the tops off. Trim stems. Fill a medium pot halfway with water. Add lemon juice, 2 tbsp. olive oil and 1 tbsp. salt and bring to a boil. Add artichokes and cook for 7 to 12 minutes or until a toothpick can be inserted into the base. Remove from hot water and place in a bowl of ice water to halt the cooking process. Drain and cut into fourths.

Whisk together balsamic vinegar and 3 tbsp. olive oil to make a dressing. Place artichoke pieces and remaining ingredients in a bowl and toss with desired amount of dressing. Let stand 10 minutes before serving.

Serves 4