Salad of globe artichokes, carrots, beans and pickled radish

Salad of globe artichokes, carrots, beans and pickled radish

Mr Wilkinson's Simply Dressed Salads
Jacqui Melville

I truly love this dish. There’s a bit of work in preparing and cooking the old globe artichoke, so if you think it’s too hard and puts you off making this salad, go out and buy yourself a small jar of preserved baby artichokes instead – I would if I was cooking at home. This salad is also lovely with a simple grilled fish like mullet or albacore tuna.


Quantity Ingredient
20ml apple cider vinegar
1 tablespoon salt
6 globe artichokes
8 baby carrots, washed well and sliced into rounds about 5 mm thick
60g green beans, thinly sliced
1 tablespoon blonde sultanas, (see glossary)
olive oil, for drizzling
1/2 teaspoon ground sumac, (see glossary), plus extra for sprinkling
pinch ras el hanout, (see glossary)
1 small handful flat-leaf parsley, washed and roughly chopped
100g greek-style yoghurt

Pickled radish

Quantity Ingredient
120ml rice wine vinegar, or any white vinegar
50g caster sugar
2 french shallots, thinly sliced
4 radishes, trimmed and cut into quarters


  1. Pour 2 litres water into a large pot. Add the apple cider vinegar and salt and set aside.
  2. To prepare the artichokes, first peel off the outer hard layers of leaves. Trim the stalks about 3 cm from the base. Cut 4 cm off the pointy top bit. Peel the stalk part, then cut the artichokes into quarters lengthways. Using a teaspoon, scrape out the fluffy bits in the middle, then add the artichokes to the pot.
  3. Bring the pot to the boil, reduce the heat and simmer with a lid on for 6 minutes. Add the carrots and cook for a further 4–5 minutes, or until the artichokes are done; they are cooked when you can insert a small sharp knife through with ease.
  4. Add the beans and cook for a further 1 minute. Take off the stove and let sit for 5 minutes. Strain, discarding the liquid, then place the vegie mixture in a bowl. Add the sultanas, then cover.
  5. Meanwhile, prepare the pickled radish. In a small pot, bring the rice vinegar, sugar and 50 ml water to the boil. Take off the heat and let the liquid cool for 5 minutes. Put the shallot and radish in a heatproof bowl, pour the pickling liquid over and let sit for 5 minutes. Drain the pickle mixture and add to the bowl with the artichokes.
  6. Add a splash of olive oil to the vegies, along with the sumac, ras el hanout and some salt flakes and freshly ground black pepper. Toss in the parsley, then arrange on a platter. Dollop the yoghurt around the dish, sprinkle with a little extra sumac, add a final drizzle of olive oil and then it’s ready to eat.
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