Here’s my fresh and easy artichoke salad with pickled red onion, fennel seeds and a bunch of freshly chopped cilantro! And it is packed with a bunch of the most delicious ingredients. A daily favorite, especially in combination with grilled fish!
OK, hang on a minute.
I’m using frozen artichokes for this artichoke salad. Love it or hate it. Buying frozen vegetables is something that I rarely do. I will always go for the freshest stuff if I can.
However fresh artichokes (and by that I mean baby artichokes) are so damn hard to find sometimes here in Tenerife, Spain. So I thought I would give the frozen version a try. You never know how it turns out to be. Anyway I am definitely not fond of the canned or brined stuff at all. So I’m running out of alternatives here.
Maybe the frozen artichokes are a better option?
Artichoke Salad with Cilantro
Well indeed they really are, very surprisingly I have to add.
I must admit that I was quite happy with the results and how this artichoke salad turned out.
Their texture isn’t bad at all, on the contrary. And when it is about flavor, then I’m quite satisfied.
However, let me be clear.
Fresh artichokes are still my number one if it comes to flavor and texture. No doubt about it. But these frozen artichokes below were not bad at all. And it really depends on how you prepare them. Don’t let the artichokes thaw but just add them straight to hot water.
Keep them there for about 5 minutes. That is all they need. Then drain them well and after that pan fry the greens in some hot olive oil.
Do you love artichokes?
Then also check out my pan fried artichokes with cilantro mayonnaise!
- 2 lb artichoke hearts (900 g), frozen
- 1 medium garlic clove
- 1 tsp fennel seeds
- a handful fresh cilantro chopped
- 1 small red onion sliced
- 1 tbsp white wine vinegar
- olive oil
- 2 bay leaves
- Fill a large pan with water, add a good dash of salt and place it over high heat. Bring the water to a good boil and then add the frozen artichokes to it.
- Give them a good stir and put a lid on the pan. Let the artichokes simmer in the hot water for 5 minutes, not much longer or they will become mushy. Then drain them immediately and refresh them under cold running tap water.
- Peel and chop up the garlic clove. Pour a good splash of olive oil in a large non-stick pan and add the bay leaves, the fennel seeds and the chopped garlic.
- Place it over medium-high heat and gently cook the garlic for 3 minutes. Then add the drained artichokes.
- Turn the heat high now and pan-fry the artichokes in the hot oil for 5 minutes. Then turn the heat lower to medium and add the sliced red onion to the pan. Season with a little pepper and salt.
- Cook for 4 minutes more until the red onion starts to soften a little.
- Then take the pan off the heat and stir in the freshly chopped cilantro and the white wine vinegar.
- Check the seasoning and add extra pepper or salt to taste if necessary. Let the artichokes cool down at room temperature. Transfer them to a large serving dish and serve.