Poivrade Artichoke Salad with Mushrooms and Parmesan
The poivrade artichoke salad with mushrooms and Parmesan is a fresh and delicate starter that combines flavorful vegetables with quality ingredients. Perfect for a special occasion or a light meal, this combination highlights the sweetness of poivrade artichokes, often less known, with the earthy flavor of Paris mushrooms. The Parmesan adds a creamy and salty touch, enhancing the overall dish. Quick to prepare, this recipe can be made in 20 minutes, making it ideal for a lunch with friends or a dinner on the terrace. The use of balsamic vinegar and olive oil brings out the aroma of the vegetables and adds a lovely Mediterranean touch. It pairs well with grilled meat or can stand alone as a vegan main dish, adapting to various dietary preferences. Feel free to personalize the dressing with fresh herbs for even more flavor.
- Preparation time: 20 min
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - 8 young poivrade artichokes (without choke)
- - 12 fresh Paris mushrooms
- - A piece of Parmesan cheese
- - Balsamic vinegar, to taste
- - Olive oil, as preferred
- - Salt, pepper, for seasoning
Preparation
1. Remove the toughest outer leaves of the artichokes until you reach those with a tender base. You will know they are ready when you can bite into a leaf and consume a third of it.
2. Cut off the top part and slice the bottom part of the artichokes vertically.
3. Remove the stems of the mushrooms, then clean them by brushing or washing if necessary, before slicing.
4. In a large bowl, drizzle the artichokes and mushrooms with 2 to 3 tablespoons of balsamic vinegar and 3 to 4 tablespoons of olive oil.
5. Cut the Parmesan into shavings using a vegetable peeler or a grater, then add it to the artichoke-mushroom mixture.
6. Season with salt and pepper, gently mix, and serve immediately.
