All I can tell you is that this warm salad of artichokes, shallots and capers is sub component of a recipe that my mother originally made many years ago on Christmas Eve. As to where or who gave her the recipe I have no idea. What I do know is that whether served on the side, top or bottom of the accompanying meat (fish, chicken, or a pork cutlet) this warm salad is perfect match.
The salad is light, flavorful and where there is a subtlety of the artichokes the primary component of the dish, the capers are perfectly proportioned providing a burst of briny mustard like flavor with each bite. Just as important as the flavor and versatility of this salad is the simplicity of the preparation.
- 2 x TBSP of Olive Oil
- 1 x Shallot (large) Sliced Thin
- 2 x 14 Oz. Cans of Quartered Artichokes (packed in water, not marinated) Drained
- 1/4 Cup Chopped Italian Parsley
- 2 x TBSP of Capers
- Salt (pinch)
- Black Pepper (a dash or a few cranks on the fresh ground pepper mill)
- Heat a large skillet on medium heat and add the Olive Oil.
- Once the Olive Oil is hot, add the sliced Shallot and saute for two minutes.
- Add the drained Artichokes, thoroughly mixing them with the shallots. The Artichokes should be warmed all the way through. This should take about two minutes.
- Add the remaining four ingredients (Capers, Parsley, Salt and Black Pepper) and mix well.
- Transfer the warmed salad to a serving dish.
Even with the preparation time required for the slicing of the Shallots and the opening of the cans of Artichokes, this warm salad requires less then 15 minutes of preparation. It will take you longer to shop for the ingredients then to actually prepare the dish. As mentioned, whether served on bottom, top or on the side this salad will serve four people.This recipe can easily be doubled to increase the serving size or number of people being served the meal.
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