Jefferson acquired globe artichokes to grow at Monticello from Bernard McMahon, a noted Philadelphia nurseryman and the author of The American Gardener's Calendar. In addition, Jefferson was particularly fond of parsley, which is used to garnish this salad. Placing the artichokes in lemon water as they are cut minimizes discoloration. Cooking the cauliflower, squash, and carrots briefly retains the crispness of the vegetables.
6 cups water
1/4 cup fresh lemon juice, divided
4 medium artichokes (each about 12 ounces)
1 (7-ounce) bag whole baby carrots with tops
3 cups small cauliflower florets
1 (8-ounce) bag baby pattypan squash, halved
3 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup vertically sliced red onion
1/3 cup pitted kalamata olives, halved
1/3 cup fresh flat-leaf parsley leaves
How to Make It
Combine water and 2 tablespoons juice in a large bowl. Cut off stem from an artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut lengthwise into quarters. Remove fuzzy thistle from bottom with a spoon; place in lemon water. Repeat procedure with remaining artichokes. Drain artichokes. Cook artichokes in boiling water 6 minutes or until tender. Remove from pan with a slotted spoon; plunge into a large bowl of ice water. Add carrots to pan; cook 1 minute. Add cauliflower and squash to pan; cook an additional minute or until vegetables are crisp-tender. Drain and plunge in ice water with artichokes. Drain artichoke mixture well.
Combine remaining 2 tablespoons juice, vinegar, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk. Add artichoke mixture, onion, and olives; toss gently to coat. Cover and chill. Sprinkle with the parsley just before serving.
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