The light Villanella artichoke salad is a boiled artichoke salad.
A low-calorie, easy and quick-to-prepare seasonal side dish.
I tasted the original version of the Villanella artichoke salad during the First Edition of the Health Day organized by GAS Mazzarelli; my friend Cecilia prepared it according to the traditional Palermo recipe.
The artichokes are first blanched and then sautéed in a pan; some variations include the addition of anchovies and breadcrumbs.
My version is a simple light artichoke salad.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 4 artichokes
- to taste lemon juice
- to taste water
- 1 pinch salt
- 1 small glass vinegar
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste parsley (chopped)
- to taste lemon juice
- 1 drizzle extra virgin olive oil (raw)
Preparation
Clean and blanch the artichokes following the tutorial.
Clean the artichokes
• cut and remove the stems;
• strip away the tougher outer leaves;
• cut each artichoke about one-third, keeping the heart and the tender initial part of the leaves, removing the harder terminal part of the leaves;
• cut each heart in half and remove the inner choke with a knife;
• cut each half into wedges;
• drizzle the artichokes with abundant lemon juice to prevent browning.Blanch the artichokes
• bring salted water to a boil in a small pot;
• add the artichokes, pour in the vinegar, and let cook with a lid on low heat for 10 minutes;
• remove the blanched artichokes;
• place them on a plate on a paper towel.***
Transfer the artichokes to a bowl.
Season with salt and pepper, parsley, lemon juice, and a drizzle of raw olive oil.Your light Villanella artichoke salad is ready.
Enjoy your meal!
The light Villanella artichoke salad is ideal for complementing pasta and rice salads.
… the light Villanella artichoke salad:
• and shrimp;
• and Parmesan cheese;
• and tuna.
Notes
Hyperglycemia, prediabetes and diabetes.
You can find dedicated recipes here.
Remember:
• Start your meal with a generous portion of vegetables [raw or cooked];
• A balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• Always prepare it respecting the proportions and combinations recommended in your dietary plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG generally and specifically ON SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it’s appropriate to share your photos of the executed recipes indicating the source, i.e., linking the blog where the full recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE HARD WORK BEHIND IT.
Thank you.
