Artichoke Heart Salad With Oysters And Radicchio – a delicious recipe with oysters, baby artichokes, lemon, radicchio trevigiano, clove garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Shuck the oysters and save their liquor, filtering it through a double thickness of cheesecloth. Remove the tough outer leaves from the artichoke; trim the tips and stems. Place the trimmed artichokes in a pot of water acidulated with half the lemon juice, and steam them for approximately 10 minutes, until cooked but still firm. Cool them to room temperature and set aside.
2
Rinse and spin dry the radicchio, then cut into julienne strips.
3
Place the garlic in a bowl with the 1/2 teaspoon of salt. Using a whisk to combine, add 3 teaspoons of lemon juice and the liquor from the oysters. Then add the olive oil, continuing to whisk until the dressing is emulsified.
4
Reserve 2 tablespoons of dressing. Toss the oysters and radicchio in a bowl with the remaining dressing, then place it in the center of a serving platter. Arrange the artichokes, cut in half (cut side facing up) all around the oysters and on top of them. Season with salt and pepper. Drizzle the artichokes with the reserved dressing.
1592
kcal
Calories
180
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 fresh oysters, 6 baby artichokes, juice of 1 lemon, 1/2 pound radicchio trevigiano (see Note), and more.
Yes, Artichoke Heart Salad With Oysters And Radicchio falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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