Slow Cookbook Recipe No. 15
AGINARA SALATA - Fresh Artichoke Salad Fresh (uncooked) artichokes, trimmed down to the tenderest part of leaves, heart, and stem, are thinly sliced into a salad with lettuce, tomato, cucumber, and spring onions. A handful of Greek olives, olive oil, and lemon juice add the finishing touch to this elegant salad. Ingredients 2 fresh artichokes juice of 2 lemons 1 teaspoon of sea salt 1 tomato, cut in chunks 1 small cucumber, peeled and sliced 4 leaves of Romaine lettuce, washed, dried, and shredded 1 large spring onion, trimmed, washed, sliced extra virgin olive oil Preparation Trim off all but 1 inch of the artichoke stem. Trim off outer green leaves, leaving internal yellow leaves. Trim off top 1/2 to 1 inch of the leaves with needles. Cut artichokes in half to reveal the choke. Cut in half again. Rub each piece with lemon. With a sharp knife, cut out choke and discard. Cut artichoke into long very thin slices, place in a bowl and sprinkle with lemon juice. Toss to coat well.
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