Back on the horse (yes — again) with a lemon-y, raw artichoke salad

Image

Hi.

Let’s not discuss how long I’ve been gone. Let’s just not.

INSTEAD, let’s talk about the totally delicious salad I just made by thinly slicing raw artichokes. Oh man, oh man.

This salad was inspired by one that they serve at one of my favorite little italian places in NYC called Bianca. Every time I go I make sure to get myself a big plate of lemon-drenched raw artichoke slices and marvel at how delicious they make it. My version is a little more rustic (I’m guessing they use a mandolin), but it really tastes pretty much the same.

Here’s what you’ll need:

Image

Ingredients:

5 lemons

3 large artichokes

Arugula

Shaved parmigiano-reggiano

Extra virgin olive oil

Salt and pepper, to taste

Note: This could be made easier with a mandolin, if you’re impressive like that. I ended up just slicing thinly with a knife and found it to work even better.

Directions:

Get a large bowl and fill with water. Squeeze 2 juice of two lemons into water and throw the lemon halves in as well. (This lemon water will store your artichokes as you’re cutting them to prevent browning)

Cut excess stem from artichoke (leave only about 1/2 inch). Chop off the tip of the artichoke about an inch from the tip. Chop artichoke in half and using a spoon or knife, remove the inner choke and sharp, inner petals on both halves. Peel off tough outer leaves until you reach the lighter green, softer leaves. (Note that there will be a lot of waste — that’s just what happens when you work with artichokes. Don’t be afraid to throw away all those tough leaves and let them go.) Repeat this for both halves and for rest of artichokes until you’re left with cored, peeled, artichoke halves.

Start at the end of the artichoke (where you had cut off the sharp tip) and begin slicing across the artichoke half in very thin slices. As you make your way to the stem, throw your thin slices into the lemon water to soak. Continue until all artichoke halves are soaking.

After about 10 minutes of soaking in the lemon water, put the artichoke slices into a salad spinner and spin until all or most of the moisture is gone. Transfer to a large bowl and toss with arugula. Dress the salad with lemon juice, olive oil, salt, pepper, and cheese, to taste.

Enjoy!!

IMG_0828

February 18, 2013 at 2:36 pm 1 comment

keeping it simple

after a stretch of not-so-disciplined eating — a.k.a. eating about 14 too many brownies — sometimes it’s really nice to keep your eating as simple as possible.

1 egg. piece of toast. avocado. red onion. tomato. mixed greens.

how was your fourth of july? i hope it was a sunny one.

July 5, 2011 at 9:46 am Leave a comment

13.1 miles

June 30, 2011 at 9:25 am Leave a comment

summer so far

June 11, 2011 at 12:26 pm Leave a comment

refreshing summer salad

what you’ll need:

campari tomatoes, quartered

avocado, diced

arugula, chopped

red onion, chopped

chickpeas

small red beans

feta cheese (optional)

artichoke hearts

dressing:

lemon juice

olive oil

red wine vinegar

dijon mustard

garlic, minced

dried oregano

salt

pepper

happy memorial day weekend!

May 29, 2011 at 4:40 pm Leave a comment

working it out

it stopped raining!!!!!! (finally.) doesn’t it make you want to go outside and run around?

i played in a soccer game this morning after i joined a ‘women’s league’ last week. i have trouble handling anything that serves to remind me that i am now a woman and not a girl (oh hey britney),… but it was actually super fun so i think i will stick with it. (sidenote: if you live in the southern CT area and are looking to play, let me know!) my workout schedule has been a little confusing these past few weeks. what with training for this half marathon, trying to incorporate strength training classes at equinox during the week, playing soccer, navigating around intermittent, but relatively mild hangovers, and going to jury duty, things have been pretty inconsistent. right now i think in my head my schedule looks like this:

Sunday: marathon training (9 – 13 mile runs)

Monday: easy strength training class at equinox

Tuesday: impossible NFL training camp class at equinox (which, like i said, is like a full hour of complicated burpees)

Wednesday: easy, slow run (4-6 miles)

Thursday: fun equinox class (kickboxing, cardio sculpt, etc. — you know, one of the more dance-y ones)

Friday: rest/beer day

Saturday: 90 minutes of old lady soccer

in execution, very little of this plan actually gets accomplished as the weeks pass by. for instance, this past week i successfully did Sunday, Monday, and Tuesday. then i went out with friends on Wednesday and had too many beers, felt each of them at CT jury duty on Thursday, sat on my butt on Friday instead of running like i was supposed to, and then played soccer today (Saturday). some weeks are better than others, but i’m big on the mentality that your workout schedule should have some serious flexibility incorporated into it — you know, sometimes it’s OK to let life get in the way and to choose friends and beers and french fries instead of spinach salads and pushups.

just don’t forget to eat your veggies. and try to avoid people who think and talk like this:

David L.:  “why is there so much green shit in your blog. i want to see some meet”

enjoy your weekend! <3

May 21, 2011 at 12:26 pm Leave a comment

enjoying the spring

May 21, 2011 at 10:42 am Leave a comment

Older Posts


“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

Follow

Get every new post delivered to your Inbox.