How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke Salad with Saffron Vinaigrette?

You need 16 ingredients. The key ingredients include: 1 lemon, halved, 3 large artichokes, 2 tablespoons extra-virgin olive oil, 2 slices bacon, cut into 1-inch pieces, and more.

Is Artichoke Salad with Saffron Vinaigrette suitable as salads?

Yes, Artichoke Salad with Saffron Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Artichoke Salad with Saffron Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke Salad with Saffron Vinaigrette Recipe

Name: Artichoke Salad with Saffron Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; 3 large artichokes; 2 tablespoons extra-virgin olive oil; 2 slices bacon, cut into 1-inch pieces; 2 garlic cloves, thinly sliced; 1 carrot, thinly sliced; 1 medium onion, thinly sliced; 2 cups dry Riesling; 1 cup water; 2 thyme sprigs; 1 bay leaf; Salt and freshly ground pepper; Pinch of saffron threads; 1/2 teaspoon sherry vinegar; 1/2 teaspoon fresh lemon juice; 1 head Bibb lettuce, leaves separated

Artichoke Salad with Saffron Vinaigrette

Eats Now Editorial Team · 328 kcal · Salads

1
Squeeze the lemon juice into a bowl of cold water; add the lemon to the bowl.
2
Using a sharp stainless-steel knife, cut off the artichoke stems and halve the artichokes crosswise.
3
Discard the tops.
4
Working with 1 artichoke at a time, pull off all the outer green leaves from the bottoms until you reach the yellow leaves.
5
Trim off the tough outer skin.
6
Scrape out the hairy choke with a teaspoon, then drop the artichoke hearts into the lemon water.
7
Heat 1/2 tablespoon of the olive oil in a medium saucepan.
8
Add the bacon and cook over low heat, stirring until the fat begins to melt, about 4 minutes.
9
Stir in the garlic, carrot and onion.
10
Cover and cook over low heat until the vegetables are softened, about 8 minutes.
11
Add the remaining 1 1/2 tablespoons of olive oil and the artichoke hearts.
12
Stir in the Riesling, water, thyme and bay leaf and bring to a boil.
13
Season with salt and pepper and simmer over low heat until the artichoke hearts are tender, about 15 minutes.
14
Using a slotted spoon, transfer the artichoke hearts to a plate.
15
Skim 1 1/2 tablespoons of oil from the artichoke broth and put the oil in a small bowl.
16
Crumble the saffron threads into the oil.
17
Strain the artichoke broth.
18
Pour 1/2 cup of the broth into the saucepan and boil over high heat until reduced by half, about 3 minutes.
19
Discard any remaining artichoke broth.
20
Cut 1 artichoke heart in half and cut 1 of the halves into chunks.
21
Transfer the artichoke chunks to a blender.
22
Add the reduced broth and puree.
23
With the machine on, slowly add the saffron oil and blend until smooth.
24
Scrape the puree into a small bowl and stir in the sherry vinegar and lemon juice.
25
Season with salt and pepper.
26
Thinly slice the remaining 2 1/2 artichoke hearts.
27
In a medium bowl, toss the lettuce with 1 tablespoon of the vinaigrette and arrange it on 2 plates.
28
Top the Bibb lettuce with the sliced artichokes and drizzle with the remaining saffron vinaigrette and serve.

Artichoke Salad with Saffron Vinaigrette

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