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Artichokes with Spanish Style Potato Salad
Courtesy of California Artichoke Advisory Board
Serve With:
Bakery fresh rolls and freshly brewed iced tea
Servings: 4
Prep Time: 40 Min.
Cook Time: n/a
What you need:
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+ 4 cooked and halved artichokes
+ 1 c. red potato, cooked and cubed
+ 1 c. cucumber, seeded and cubed (pared if desired)
+ 1 medium tomato, seeded and cubed
+ 1/2 medium green pepper, chopped
+ 1/2 c. sliced mushrooms
+ 1 Tbsp. green onion, chopped
+ 2 Tbsp. white wine vinegar
+ 1 Tbsp. olive oil
+ 1 clove minced garlic
+ 1/4 tsp. dried ground coriander
+ 1/8 tsp. sugar
+ salt and pepper to taste
What to do:
To cook artichokes: Rinse artichokes; cut off stems and top 1/4 to 1/3. Stand artichokes in deep saucepan or pot with 3" boiling, salted water. (If desired, oil, lemon juice and seasonings can be added to cooking water.) Cover and boil gently 25 to 40 min., depending on size or until petal near center pulls out easily. Stand artichokes upside down to drain.

1. Remove center petals and fuzzy chokes from cooked artichoke halves.
2. Combine all ingredients except artichokes 1 to 2 hrs before serving.
3. Mound potato mixture on serving platter. Arrange artichoke halves around salad.
4. Mix all vinaigrette ingredients well. Pour over potatoes.
Wine pairings:
Pinot Grigio, Chardonnay, Beaujolais
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