An artichoke salad is a simple antipasto, perfect for the summer and best to prepare sous-vide for maximum flavor and tender artichokes with some bite to them as well. Most of the work goes into cleaning them, but fresh artichokes are so much better than from a jar or can. As is usual with antipasti, you just need some good olive oil and a bit of parsley to turn some artichokes into a great antipasto.
good extra virgin olive oil
fresh flatleaf parsley
Start by tearing off the tough outer leaves.
Put the artichoke quarters in a bowl of water with half a lemon, that you squeezed into the water before adding the lemon itself as well. The vitamin C from the lemon prevents the artichokes from turning brown and can even change the color back to white if they do turn brown a little.
This is nice as part of a larger selection of antipasti.