Pic of Artichokes with pine nut salsa

Artichokes with pine nut salsa

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Vegetarian mains

Artichokes with pine nut salsa

Side Serves 4 40 min
Our artichoke season is from about May to July and then again from September to October. Although the preparation isn't super-quick, this is a great way of really savouring their tender hearts. Look here for more tips on preparation.


  • artichokes
  • 1 lemon
  • 1 tbsp lightly toasted pine nuts
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 hardboiled egg, finely chopped
  • ½ tbsp fresh tarragon, chopped
  • ½ tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp wine vinegar
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    The simplest way of cooking artichokes is to boil them in salted water acidulated with lemon juice for 20-30 minutes, according to size (until the lower leaves will pull off fairly easily, but with a bit of experience you can also tell by the smell). It helps to use a small lid as a weight to keep them under the surface.
  • Step 2

    Drain them well upside down for 5 minutes.Cut each one into sixths or eighths. Place in a bowl of cold water with the lemon juice added to prevent them going black.
  • Step 3

    Make the pine nut salsa by blending all the other ingredients together. Serve drizzled over the artichokes.

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