Warm sunchoke salad
A Savoury-dish recipe, by Gina Lioti.
“I discovered sunchokes a few years ago and it was love at first bite. Even though they are not related, they taste a little like artichokes and they almost have the texture of potatoes.”Gina Lioti
Here’s why you’re going to love this
I have not had the chance to experiment much with them, as they are not easy to find. The first time I bought them, I boiled them and added olive oil, lemon, salt, pepper and parsley and they were so tasty, so mouth-wateringly tasty that everytime I found them I kept cooking them this way. I also add them to soups, whenever I find them and they make a big, tasty difference.
Try them as an accompaniment to pork chops, beef fillets or steaks, even with souvlaki or on their own, as a warm salad/snack.
; Chop them in small round pieces. Place them in a small saucepan and let them simmer for about 15-20 minutes.
; Drain them with a spider or skimmer and place them in a bowl. Add the olive oil, squeezed lemon juice, sea salt and pepper. Garnish with chopped parsley, if available.; - [/wpurp-searchable-recipe]
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- Wash the artichokes very well and if you prefer peel them partially or wholly. I like them partially peeled, but it is a matter of personal preference.
- Chop them in small round pieces. Place them in a small saucepan and let them simmer for about 15-20 minutes.
- Drain them with a spider or skimmer and place them in a bowl. Add the olive oil, squeezed lemon juice, sea salt and pepper. Garnish with chopped parsley, if available.
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With every new recipe, I hand–pick dishes that complement it well. You can enjoy Warm sunchoke salad with any of the following.
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