is the first year still found to this date, my co-op organic root vegetables and local organic. Parsnips, beets, carrots, turnips and ... Jerusalem artichokes, to my delight! The raw artichokes are amazing, very fresh and crisp, trying at all costs, chewed it whole, shredded or sliced, alone or together with the dressing that makes you want to ... like that green sauce perhaps?
(makes 2 large servings or 4 small)
- about 4 cups of raw artichokes
- half a bunch parsley, stems removed and more fibrous (and stored for your next green smoothie )
- juice of half a lemon
- 1 tablespoon (15 ml) oil Olive
- if you have a little fresh basil or frozen (I used basil that I had frozen last summer)
- a pinch of gray sea salt
Better to start with prepare the sauce because the artichokes, cut once, black very quickly.
Put parsley, lemon juice, oil, basil and salt in a blender or food processor with the blade "S". Run by accoups, just the time that the parsley is chopped. We could of course also chop the parsley by hand and add the other ingredients if you can not (or will) not use of electrical appliances.
Wash artichokes, brush if necessary. Slice them thin enough (I used a mandolin) and place in bowl.
Cover generously with green sauce. Taste and adjust missing a little salt or lemon.
Serve immediately for a very crisp salad or a few hours to marinate the artichokes soften a bit.
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