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Epicurious
House & Garden

Artichoke Salad Plate

By Ruth A. Matson

Recipe information

  • Yield

    Serves 1

Ingredients

1 artichoke
1/2 teaspoon lemon juice
2 tablespoons mayonnaise
1 teaspoon chopped chives
Small bunch watercress
Radish rosettes

Preparation

  1. Prepare the artichoke as described in Crab Meat Stuffed Artichoke Salad. Sprinkle the heart with lemon juice and a dash of salt; heap with mayonnaise and top with chives. Arrange the watercress in a loose bunch at one side of the artichoke and tuck the radishes among the watercress sprigs.

TagsSaladArtichokeVegetableWatercressLeafy GreensStarterDinnerDairy FreeGluten FreeNut FreeVegetarianSpringHouse & Garden
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