Kitchen Kulture: Artichoke Salad With Yoghurt Dill Dressing
I know many of us are not big fans of artichokes, but it really does depend on the way you cook them – it will change your mind sometimes! If people also knew how healthy they are they’d think twice; artichokes are full of anti-oxidants (highest ratio among all vegetables), they help with digestion and reduce cholesterol levels which is very good for the heart.
Also the vegetable itself was said to have originated somewhere around Morocco and then traveled to Europe, where they got the name ‘Artichoke’ from the Arabic ‘Ard-Shawki’ as they called it in Lebanon and ‘Kharshouf’, as they do in other Arab countries of the region. Artichokes can be pickled, used in salads, stews, soups and main dishes – and can be also boiled and dipped in dressings like hollandaise & vinaigrette as an appetizer.
Enough history and facts & on to the food! Now, this salad is a very nice Winter salad because we always crave food more during that season but at the same time don’t want to gain weight while we are at it. It’s also very simple to make, the yoghurt is a healthy replacement to mayo and gives it a tangy fresh taste and you can add salmon, shrimp, chicken or steak if you want to, to give it more protein. I used Pecorino cheese here, which went really well with the salad, and is available at all local supermarkets.
RECIPE (serves 2):
1 pack frozen artichokes
1 pack frozen green beans – or ½ kg fresh beans
1 cup Pecorino cheese cubes
Dressing:
½ cup yoghurt
¼ cup chopped dill
2 table spoons Dijon mustard
Juice of 1 lemon
Salt & pepper to taste
METHOD:
- In a pot, bring the artichoke & beans to a boil for 10 minutes.
- Drain and pour on some ice to instantly chill the vegetables.
- Cut the artichoke hearts in half and place in a bowl with the green beans and some chopped dill.
- In a separate bowl, mix dressing till smooth and pour over salad.
- Add cheese cubes
Tip: Toast croutons and add over salad for a special touch and sprinkle with some dill.
Enjoy!
