Spicy Cold Artichoke Salad

A refreshing seasonal delicacy, this cold artichoke salad balances tender, shredded artichoke hearts with vibrant chili, cilantro, and savory fermented soybeans.

Ingredients

• 3 whole fresh artichokes
• 2 tbsp minced garlic
• 3-4 fresh red chilies, sliced
• 1 small bunch cilantro, chopped
• 2 tbsp fermented soybeans
• 2 tbsp soy sauce
• to taste salt
• 1/2 lemon

Instructions

1. 1Peel the artichokes

   

   Carefully remove the tough, fibrous outer leaves, discarding them until you reach the soft, tender, and pale central core of the artichoke.

   Tip: Keep the heart intact to ensure the best texture for shredding.
2. 2Soak in acidulated water

   

   Submerge the peeled artichoke hearts in a bowl of cold water mixed with a pinch of salt and a splash of lemon juice to prevent oxidation and maintain their pale color.

   Tip: Use a small plate to weigh down the artichoke hearts if they float, keeping them fully submerged in the water.
3. 3Shred the hearts

   

   Using a sharp knife, thinly slice the artichoke hearts into uniform shreds on a cutting board, ensuring you create clean cuts that will easily absorb the dressing.

   Tip: Cut the artichoke hearts in half first to create a flat, stable surface for safer and more uniform shredding.
4. 4Rinse the shreds

   

   Place the shredded artichoke strips into a fresh bowl of clean water to rinse them thoroughly, ensuring the final salad remains crisp and visually bright.

   Tip: Change the water once if it becomes cloudy during this step.
5. 5Season and toss

   

   Combine the drained artichoke shreds with minced garlic, fresh chili slices, cilantro, fermented soybeans, and soy sauce. Toss everything well with chopsticks until fully integrated.

   Tip: Adjust the amount of chili and fermented soybeans to suit your spice and salt preference.

Storage & Serving

Burn It Off

Frequently Asked Questions