View from the Back
Ramblings of a retiree in France
The Musette: artichoke salad
During the warm summer months, I feast on cold soups and salads. Roasted with lemon, tossed in pesto, these artichokes are the star of this salad. I’ve previously posted about how to prepare fresh artichokes but if you’re pressed for time, use good quality jarred or even frozen ones.
Ingredients (serves 2 as a main)
artichokes:
- 5 – 6 baby artichokes
- 2 organic lemons
- 3 tbsp extra virgin olive oil
- Sea salt and fresh black pepper
pesto:
- handful toasted pine nuts
- 1 fat garlic clove
- 2 handfuls fresh basil or carrot tops or rocket (arugula)
- 1 small organic lemon, juice and zest
- 100g (1cup) cooked spinach or kale
- 1 tbsp extra virgin olive oil
- Sea salt and fresh black pepper
- 325g (1½ cups) cooked farro, cooled
- 175g (1 cup) cooked chickpeas, drained and rinsed
- 2 handfuls salad leaves and/or sprouts
- 100g (1/3 cup) crumbled feta cheese
- handful toasted pine nuts (to serve)
1.Preheat oven 245C/225C fan/gas mark 9/475F. Trim artichokes and put hearts in a bowl with halved lemons (so they don’t brown), until they go into the oven.
2. Brush a shallow baking dish with 1 tbsp olive oil. Drain artichokes and lemons, toss artichokes with remaining 2 tbsp olive oil, salt and pepper. Arrange them, cut side down, along with the lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.
3. While the artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add basil (or equivalent), lemon juice, zest olive oil and spinach. Blend until combined.
4. Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese and sliced artichoke hearts. Toss with a big squeeze of juice from roasted lemons and season to taste with salt and pepper. Add a few dollops of pesto (serve remaining pesto on the side), sprinkle on a few more toasted pine nuts and mix to combine.
Sheree’s Handy Hints
1.Substitute another grain for the farro – quinoa or wheat berries would both be delicious.
2. Roast the chickpeas for extra crunch, or try another type of pesto.
3. To make it vegan, use a tbsp capers in place of the feta, or use vegan feta.
View from the Back 
Your recipes are killing me😂So delicious sounding
Sent from my iPhone
>
LikeLiked by 1 person
Thank you 🙏
LikeLiked by 1 person
Absolutely delicious – I had these small artichokes last thursday with ” saint pierre ” fish and fresh almonds … delicious
LikeLiked by 1 person
Sounds yummy
LikeLike
I wish I could find little artichokes here as I love them and would love having them in this salad, which sounds not only delightful but delightfully nutritious. Someone dropped a musette a day or two ago during the Tour stage. Not a good thing!
janet
LikeLiked by 1 person
Poor Thibaud Pinot got clouted in the face with one today. If you can’t find fresh ones, make the salad with tinned, jarred or frozen ones.
LikeLike
Just saw the Pinot incident (we’re watching the replay.). He’s not having a good day.
LikeLiked by 1 person
No, he wasn’t
LikeLike
We love artichokes, thanks for sharing!
LikeLiked by 1 person
My pleasure
LikeLike
I had never heard of artichokes until 10th grade French class when the teacher brought one in and showed us how to eat it. Thanks for the stroll down memory lane.
LikeLiked by 1 person
Pleasure Madeline
LikeLike
This looks really delicious!
LikeLiked by 1 person
Thanks Dorothy
LikeLiked by 1 person
Looks delicious!
LikeLiked by 1 person
It was!
LikeLike
Yummy!
LikeLiked by 1 person
Pingback: ReBlogging ‘The Musette: artichoke salad’ – Link Below | Relationship Insights by Yernasia Quorelios