About this recipe:Young purple artichokes are beautifully tender and almost all parts are edible so they are much easier to prepare. I threw this salad together with what I had handy and I found it all came together quite nicely!
12 baby artichokes, about 675g
Juice from 1/2 lemon
For the dressing
2 tablespoons plain fromage frais
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1–2 tsp Dijon mustard
Salt and pepper to taste
300g thinly sliced smoked ham
200g button mushrooms, cleaned and sliced
Assortment of lettuce leaves
1 or 2 tablespoons finely chopped chives or parsley
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Method Prep:15min › Cook:30min › Ready in:45min
Pull off the bottom 2 or 3 rows of outer leaves on the purple artichokes. Trim the stalk close to the base and cut off the top third. Bring a pot of water with the juice of half a lemon to the boil; add artichokes and simmer for about 30 minutes. Remove from the pot and set aside.
To make the dressing: Place the fromage frais, mayonnaise, lemon juice, lemon zest and Dijon mustard in a bowl; mix well with a fork and season with salt and pepper to taste.
Place the sliced ham and mushrooms into a bowl. Stir in the dressing. Slice the artichokes into eighths, and fold them into the mushroom and ham salad. Pile onto lettuce leaves, and garnish with a good sprinkling of chopped fresh chives or parsley.