Artichoke and hard-boiled egg salad, a simple and light dish, perfect for the spring season. The artichokes and eggs are boiled, then dressed with a tasty sauce made of olives, capers, and parsley… in just a few minutes, you’ll have a delicious salad, which you can enrich with other seasonal ingredients like asparagus, peas, or fava beans. Try this recipe, it’s really easy but very appetizing, great as a main course or as an appetizer.
Here are more ideas for you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: Spring
- Energy 148.19 (Kcal)
- Carbohydrates 11.13 (g) of which sugars 0.93 (g)
- Proteins 11.18 (g)
- Fat 7.62 (g) of which saturated 2.98 (g)of which unsaturated 3.87 (g)
- Fibers 5.28 (g)
- Sodium 404.33 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 artichokes (small)
- 4 eggs
- 1 tablespoon Taggiasca olives
- 1 tablespoon capers
- 1 clove garlic
- parsley
- mint (or thyme)
- lemon zest
- lemon juice
- extra virgin olive oil
- salt
- pepper
Tools
- 2 Small pots
- Bowl
- Cutting board
Preparation
Clean the artichokes by removing the outer leaves and thorny tips, cut them in half, and remove the fuzz if present. As you clean them, soak them in water and lemon juice.
If you also have the stalks, peel them and immerse them in the acidulated water.
Bring a small pot of slightly salted water with a piece of lemon to a boil.
Immerse the strained artichokes and boil them for about 12 minutes, or until they are tender but still firm. Cooking time depends on the size and freshness of the artichokes.
At the end, drain them and let them cool.
Meanwhile, hard-boil the eggs in another small pot, counting 8-9 minutes from the start of the boil.
When ready, cool them under running water and peel.
Now prepare the accompanying sauce: finely chop the garlic, parsley, mint, olives, and capers, put the chopped ingredients in a bowl, add extra virgin olive oil, lemon juice and zest, a pinch of salt, and pepper.
Mix well with a fork or whisk.
Arrange the artichokes on a serving plate (you can cut them into wedges or leave them whole), add the eggs cut in half, and drizzle with the dressing.
The artichoke and hard-boiled egg salad is ready, I recommend serving it at room temperature. If you prepare it in advance, store it in the refrigerator in a closed container.
Tips and Notes
You can cook the artichokes in a pan with a drizzle of oil instead of boiling them. Choose very fresh, small artichokes.
You can add a couple of chopped anchovy fillets to the sauce. You can season with spices or other aromatic herbs as you like.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
