Commonly used in warm braises, artichokes are just as delicious served cold. We've added them to a light but filling lentil salad for a fresh way to enjoy the vegetable during the summer months. This mildly flavoured dish is the perfect introduction to the artichoke for first-timers.
- Prep time 25 minutes
- Total time 25 minutes
Ingredients
Method
Cut artichokes lengthwise into 1/2-inch thick slices. Set aside.
In large bowl, whisk together oil, egg yolk, lemon juice, mustard and salt. Add artichokes, arugula, lentils and thyme; gently toss to coat.
Tip from The Test Kitchen: How to trim an artichoke
Trim the top third, and peel off the thick outer leaves (called bracts). Using a vegetable peeler, remove the outer layer of the base and the stem. Halve the artichoke lengthwise, and rub the cut sides with lemon juice to prevent browning. Let stand in a bowl of ice water with a squeeze of lemon juice while trimming any additional artichokes.
Makes 4 to 6 servings.
Nutritional facts per each of 6 servings: about
- Fibre 9 g
- Sodium 370 mg
- Sugars 2 g
- Protein 6 g
- Calories 154.0
- Total fat 8 g
- Potassium 387 mg
- Cholesterol 32 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 14.0
- Folate 65.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 15.0
