The Villanella-style light artichoke salad is a simple side dish made of dressed boiled artichokes, easy and quick to prepare.
I tasted the Villanella artichoke salad at the First Edition of the Health Day organized by GAS Mazzarelli, prepared by my friend Cecilia according to the typical Palermo recipe.
In the traditional version the artichokes are first blanched and then briefly sautéed in a pan; some variations also include the addition of anchovies and breadcrumbs.
Mine is a light boiled artichoke salad.
Artichokes
The artichoke is a plant whose flower is consumed, in particular the leaves (bracts) and the heart.
They come in different shapes and shades; there are many varieties.
In Sicily the violet artichoke is particularly widespread.
When buying make sure the artichokes are fresh: the stem and the bud should be firm, the color uniform and lively, free of spots, and the tip should be well closed.
Artichokes are low-calorie vegetables and rich in fibers including inulin, a soluble fiber that helps slow carbohydrate absorption.
For this reason they are particularly suitable as part of a balanced diet in the presence of hyperglycemia, prediabetes or diabetes.
They also have good satiating power.
You may be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 2Servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 4 artichokes
- to taste lemon juice
- to taste water
- 1 pinch salt
- 2 tbsp apple cider vinegar
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- to taste lemon juice
- 1 drizzle extra virgin olive oil (for drizzling / raw)
Suggested tools
- Knife
- Cutting Board
- Gloves disposable
Preparation
Put on a pair of disposable gloves to prevent your hands and nails from darkening.
Clean the artichokes
– cut off and remove the stem;
– remove the tougher outer leaves;
– cut each artichoke to about one third of its length (remove the tip, the toughest part of the leaves);
– halve the artichoke;
– remove the “barb” (the internal fuzz in the artichoke heart) with the help of a knife;
– cut the heart into slices or wedges;
– immediately sprinkle the artichokes with lemon juice to prevent them from darkening.Blanch the artichokes
– in a small saucepan bring salted water to a boil;
– add the cleaned and cut artichokes;
– add the vinegar;
– cook over low heat for about 10 minutes until tender (a fork should easily pierce the heart);
– drain the artichokes;
– place them on a plate on kitchen paper to dry.Transfer the drained boiled artichokes to a bowl.
Season with a pinch of salt and a pinch of pepper, add some chopped parsley, squeeze a little fresh lemon juice and drizzle with extra virgin olive oil (raw).Your Villanella-style light artichoke salad is ready.
Enjoy!
You can eat the artichokes as a fibrous vegetable starter or as a side dish.
Storage, tips and variations
Storage
Dressed boiled artichokes keep in the refrigerator for 1–2 days in an airtight container.
Tips and variations
Add chopped garlic, capers and olives for a stronger flavor.
Dressed boiled artichokes are ideal to complete pasta salads and rice dishes.
Add a protein source (shrimp, Grana cheese or tuna) to turn them into an appetizer or a main course.
FAQ – Questions and Answers
Why remove the “barb” from artichokes?
The “barb”, the internal fuzz in the artichoke heart, is not pleasant and not chewable.
Why do artichokes darken?
Artichokes darken as soon as they are cut due to an oxidation process.
To prevent artichokes from oxidizing after cutting, immediately sprinkle them with lemon juice or immerse them in a bowl with cold water and lemon juice.Can I use frozen artichokes?
Yes.
Frozen artichokes are already cleaned and cut.
You can blanch them directly without thawing.
Follow the instructions on the purchase packaging.
