Artichokes With Desert Slaw Recipe
Wondering what to attempt today? This Artichokes With Desert Slaw is a great option. Read on!!
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Ingredients
Artichokes - 6
Salt - 2 tsp.
Shredded carrots - 1 c. (packed)
Radishes - 1/3 c., chopped
Shredded red cabbage - 1 1/2c. (packed)
Sliced stuffed olives - 1/4 c.
Parsley - 1/4 c., chopped
Olive oil - 1/4 c.
Vinegar - 2 tbsp.
Dash of pepper
Sugar -1 tsp.
Garlic - 1 clove, minced
Directions
MAKING
1) Wash the artichokes and evenly cut stems off at the base, so that the artichokes stand.
2) Remove the small bottom leaves.
3) Trim the prickly tips off the remaining leaves.
4) Cut about 1 inch off the top of each artichoke.
5) In a deep saucepan or Dutch oven, place the artichokes upright.
6) Add in 11/2 teaspoons salt and 2 to 3 inches of boiling water.
7) Place over a lid.
8) Allow to simmer for 35 to 45 minutes, till you can pull a leaf effortlessly. Add boiling water, if required.
9) Turn the artichokes upside down to drain.
10) Spread the leaves apart gently.
11) Remove the choke from the cavity with a metal spoon. Chill.
12) In a bowl, add carrots, radishes, cabbage, olives and parsley.
13) Blend in the remaining salt, oil, vinegar, pepper, sugar and garlic.
14) Pour over the cabbage mix and gently toss.
15) Place a lid and chill for several hours.
16) Drain.
17) Fill each artichoke with slaw.
SERVING
18) Serve with mayonnaise.
1) Wash the artichokes and evenly cut stems off at the base, so that the artichokes stand.
2) Remove the small bottom leaves.
3) Trim the prickly tips off the remaining leaves.
4) Cut about 1 inch off the top of each artichoke.
5) In a deep saucepan or Dutch oven, place the artichokes upright.
6) Add in 11/2 teaspoons salt and 2 to 3 inches of boiling water.
7) Place over a lid.
8) Allow to simmer for 35 to 45 minutes, till you can pull a leaf effortlessly. Add boiling water, if required.
9) Turn the artichokes upside down to drain.
10) Spread the leaves apart gently.
11) Remove the choke from the cavity with a metal spoon. Chill.
12) In a bowl, add carrots, radishes, cabbage, olives and parsley.
13) Blend in the remaining salt, oil, vinegar, pepper, sugar and garlic.
14) Pour over the cabbage mix and gently toss.
15) Place a lid and chill for several hours.
16) Drain.
17) Fill each artichoke with slaw.
SERVING
18) Serve with mayonnaise.
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