Artichoke salad

A light banting-friendly salad just in time for spring.
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Recipe from: 26 August 2015
Preparation time: 20 min


  • 1
    shallot, very finely chopped
  • 1/4
    extra vigin olive oil
  • 2
    red wine vinegar
  • large pinch of salt
  • 1
    white wine
  • juice of 1 fresh lemon
  • 4
    garlic cloves, peeled
  • 5
    peppercorns for the artichokes
  • 6
    artichokes (cleaned)
  • duck fat for frying
  • 1
    large lemon
  • Himalayan salt
  • wild rocket leaves
  • 70
    Parmesan shavings
  • 30
    chives, snipped
Servings: Change Serving


For the dressing: Combine the dressing ingredients and mix well.
For the cooking liquid: Place all the ingredients into a medium pot. Add three cups of water and bring to the boil.
For the artichokes: Add the artichokes to the cooking liquid (two at a time) and simmer for 3 minutes. Remove, drain and cook the next two artichokes.

Spoon duck fat into a pan to a depth of 1,5cm. Heat over medium to medium-low heat and add the artichokes. Cook very gently (turning once only) for 10 minutes or until the artichokes are tender and golden in places.
Remove the artichoke hearts from the duck fat and drain briefly on a plate lined with paper towel. Then spritz the hearts with some fresh lemon juice and sprinkle with Himalayan salt.

To assemble
Arrange the rocket leaves on a platter, top with the artichoke hearts and scatter some Parmesan shavings and snipped chives over the top.

To serve
Serve immediately with a drizzle of dressing.

Words and image:
Lose It! magazine

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