Artichoke & potato salad

Artichoke & potato salad

Enginarli patates salatasi

By
From
Turkish Meze
Serves
7
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
7 Artichoke hearts
1 teaspoon plain flour
2 lemon juice
3 potatoes, scrubbed but not peeled
80ml olive oil
3 tablespoons chopped flat-leaf parsley

Method

  1. Put the artichoke hearts in a saucepan with the flour, half the lemon juice, a good pinch of sea salt and 500 ml water. Bring to the boil, then reduce the heat to medium and cook, uncovered, for 20 minutes, or until the artichoke hearts are tender. Remove from the heat and set aside to cool for 10 minutes.
  2. In a separate saucepan, boil the potatoes for 20 minutes, or until just tender. Drain and allow to cool.
  3. Peel the potatoes and place in a bowl. Mash them roughly with the olive oil, remaining lemon juice, most of the parsley, reserving some to garnish, and sea salt to taste.
  4. Arrange the artichoke hearts on a plate and fill them with the potato mixture. Serve at room temperature, garnished with the reserved parsley.
  5. This salad is best enjoyed straight away.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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