Grilled Artichoke Salad

Recipe summary

A beautifully grilled artichoke bottom makes the perfect bowl for an artichoke infused salad.

Breakdown of times:

Prep Time: 60 minutes

In-Active Time: 30 minutes

Cook Time: 30 minutes

Preparation time: 90 minutes
Cooking time: 30 minutes
Yield: 4 servings

Ingredients

Pickled Artichokes

• 1 cup (250 mL) distilled white vinegar
• 2 cups (500 mL) trimmed and roughly chopped baby artichokes
• 1 cup (250 mL) water
• 1/3 cup (75 mL) granulated sugar
• 1 tablespoon (15 mL) kosher salt
• 1 teaspoon (5 mL) pink peppercorns
• 2 sprigs thyme
• 1 EACH bay leaf, cinnamon stick and star anise

Grilled Artichokes

• juice of 1 lemon, DIVIDED
• 4 large green globe artichokes
• 1/4 cup (60 mL) extra virgin olive oil
• 1 teaspoon (5 mL) salt
• 1/2 teaspoon (2 mL) black pepper

Lemon-Shallot Vinaigrette

• 1/4 cup (60 mL) lemon juice
• 2 tablespoons (30 mL) artichoke pickle juice
• 2 tablespoons (30 mL) white wine vinegar
• 1 teaspoon (5 mL) Dijon mustard
• 1 shallot, minced
• 1/2 teaspoon (2 mL) salt
• 1 1/2 cups (375 mL) canola oil

Salad

• 1/2 cup (125 mL) goat cheese mixed with 1 tablepsoon (15 mL) heavy cream (35% MF)
• 6 cups (1.5 L) baby spinach leaves
• 1 head red radicchio, torn into bite-size pieces
• 1/2 cup (125 mL) pickled artichokes
• 1/4 cup (60 mL) toasted pine nuts