The English Post

Artichokes and clementine salad

Written by Veronica Lavenia

Artichokes and clementine salad is such a delicious and fresh combination. 

Cultivated in the Mediterranean (but also in the United States) clementines are also known to be a good source of vitamin C (which allows, among other things, to better absorb the iron) and A. They have a good calming effect on the nervous system for the presence of bromine.

This delicious and fragrant artichokes and clementines salad can be served as an appetizer or side dish. I like to taste it with crunchy rustic bread and good extra virgin olive oil. Serve the clementines with the peel in order to preserve the fruit and prevent it from oxidizing too quickly.

Artichokes and clementine salad: Ingredients

Serves 2

8 artichokes hearts

1 leek

1 lemon

2 clementine

Pinch of sea salt

White pepper

3 tbsp Extra virgin olive oil


Artichokes and clementine salad: Method

  1. Cut the artichoke hearts in half and then into wedges and immerse them in lemon juice. Wash the clementines and cut into wedges without peeling.
  2. Slice the leek. In a saucepan, pour two tablespoons of olive oil, the clementines and brown them together with the leek.
  3. Drain the clementines and set aside. In the same pan, cook the artichokes for about 20 minutes.
  4. When cooked, add the clementines again, mix and season with salt, pepper and the third tablespoon of oil. Serve immediately.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate