My thoughts: I was a little skeptical of any salad with “boiled” in the title, which brings to mind unfortunate stereotypes of boiled British nursery food. I was even more skeptical of a salad composed primarily of boiled lemon peel. Silly me. This is an excellent, sophisticated dish, perfect for a dinner party where you’d like to impress your guests with your culinary genius. The lemon’s bitterness is mostly cooked away and then tempered by the inherent sweetness of the chokes. Almonds add a nice textural contrast.
Notes: I, unfortunately, had to make a number of changes to this recipe, based on availability of ingredients. I used canned artichoke hearts, because there were no artichokes at the local (and somewhat sketchy) grocery store here in Houston. I also had to leave out the thyme because the store did not carry fresh thyme and was out of dried thyme. While I still loved the outcome, you should try the recipe as it was originally written (hyper-linked under the title); I’m sure it’s simply stunning then.
Boiled Lemon and Artichoke Salad
Adapted from Rose Gray and Ruth Rogers
Serves 4. Allow 45 minutes; 15 minutes hands-on.
2 unwaxed lemons, washed well
2 cans large artichoke hearts
1 teaspoons sea salt
1/4 cup almond slivers
2 tablespoons honey
1 lemon, juiced
1/4 cup olive oil
Bring a saucepan of water, large enough to hold both lemons fully covered, to a boil over medium high heat. When it’s boiling vigorously, add the lemons. Submerge them in the boiling water with a saucer or an upside down lid to keep them covered. Allow them to cook for 20-30 minutes, or until a fork easily pierces the skin. Drain and set aside to cool.
Drain the artichokes and rinse well. Season with the sea salt to taste.
Heat a small frying pan over medium heat and add the almonds. Toasted them, tossing occasionally, until they are nicely browned, then set aside.
Cut or tear the lemons in half and scrape out the pulp and pith. If necessary, rinse the slime off the remaining peel. Tear each half into three or four pieces.
Combine the honey, juice from the lemon and the olive oil and whisk until combined.
Toss together the artichoke hearts and lemon peels, plate, drizzle with dressing and garnish with almonds.
Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information here. Here’s who’s joining this week.Mary of One Perfect Bite | Joanne of Eats Well With Others | Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Kathleen of Gonna Want Seconds | Barbara of Moveable Feasts | Linda of Ciao Chow Linda | Deborah of Taste and Tell | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen | Annie of lovely things | Claudia of Journey of an Italian Cook