Baby artichoke, mushroom and smoked ham salad

    45 min

    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!

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    Serves: 4 

    • 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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.

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