Warm Artichoke and Chicken Liver Salad Recipe

Name: Warm Artichoke and Chicken Liver Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium artichokes; 1/2 lemon; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons minced shallots; 2 tablespoons sherry vinegar; 2 teaspoons finely grated orange zest; 1 teaspoon chopped thyme; 1/2 teaspoon Dijon mustard; Salt and freshly ground pepper; 3/4 pound chicken livers, trimmed; All-purpose flour, for dusting; 4 cups mache or baby spinach (1/4 pound)

Servings: persons

3 medium artichokes
1/2 lemon
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
2 tablespoons sherry vinegar
2 teaspoons finely grated orange zest
1 teaspoon chopped thyme
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper
3/4 pound chicken livers, trimmed
All-purpose flour, for dusting
4 cups mache or baby spinach (1/4 pound)

1
Bring a small saucepan of water to a boil.
2
Snap off the outer leaves of each artichoke.
3
Cut off the leaves and stems, peel the artichoke bottoms and scrape out the furry choke.
4
Rub the bottoms all over with the lemon half.
5
Add the artichokes to the pan and cook until tender, 15 minutes.
6
Drain and quarter the hearts.
7
Meanwhile, whisk 3 tablespoons of the olive oil with the shallots, vinegar, zest, thyme and mustard.
8
Season with salt and pepper.
9
In a large, nonstick skillet, heat the remaining 2 tablespoons of olive oil.
10
Season the chicken livers with salt and pepper and lightly coat with flour.
11
Cook them over moderately high heat until still pink inside, about 4 minutes; transfer to a plate.
12
Discard the oil, add the artichokes to the pan and heat through.
13
Stir in the livers and vinaigrette.
14
Serve the artichoke and liver mixture on the mache.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 3 medium artichokes, 1/2 lemon, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 tablespoons minced shallots, and more.

Yes, Warm Artichoke and Chicken Liver Salad falls under the Salads 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.

Warm Artichoke and Chicken Liver Salad

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