Warm & Buttery Artichoke Salad
Prep time
Cook time
Total time
A simple way to use fresh artichokes, quickly pan-fried with butter and topped with Kalamata olives and shaved Parmesan cheese.
Serves: 4 appetizer servings
  • 8 fresh artichokes, cleaned and quartered
  • 3 lemons
  • 3 tablespoons unsalted butter
  • ½ teaspoon sea salt or fleur de sel
  • 2 cloves garlic, grated on a microplane or finely minced
  • 2 tablespoons pitted and halved Kalamata olives
  • ¼ cup shaved Parmesan cheese
  1. Set out a bowl of ice water and squeeze the juice of 1 lemon into the water. Drop the halves of lemons into the water, as well. This will be where you keep your cleaned artichokes until you're ready to cook. Quarter your 2nd lemon and use this to rub on the artichokes as you clean them to keep them from browning.
  2. To clean your artichokes, pluck away the outer leaves until you've reached the soft center. Trim the stem of the artichoke, rub a little lemon on the end, and then cut off the top third of the artichoke. Use a knife or a peeler to trim the tough outer portion of the artichoke away, until you've reach the center heart. Use a spoon to scrape away the fuzzy portion, or the "choke." Once your heart is cleaned, rub the heart all over with lemon and drop it in the lemon water while you prepare the rest.
  3. Once you're ready to cook. place your butter in a medium-sized pan over medium-high heat. Once the butter is sizzling, quarter your artichoke hearts and place them in the pan. Let them cook on each side for about 2 minutes, until nicely browned and crispy.
  4. Once browned all over, add in your garlic and salt and toss to combine. Squeeze half a lemon over everything, then place the artichokes on a serving platter. Pour any buttery goodness from the pan over the dish, then top with your Kalamata olives, Parmesan cheese, and a little lemon zest, if you like. This is delicious warm and buttery from the pan, of course, but also quite good cold!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2016/04/08/warm-buttery-artichoke-salad/