Recipe - Raw Artichoke Salad With Harissa Dressing

DRESSING
Three fourths teaspoon Harissa; recipe follows
2 tablespoon Water
One fourth teaspoon Salt
1 tablespoon Lemon juice
2 tablespoon Olive oil
4 Artichokes
2 tablespoon Capers; drained
1 tablespoon Chopped mint
1 small Tomato peeled; seeded, and
chopped

Make dressing: In a bowl, combine the harissa, water, salt, and lemon
juice. Whisk in the olive oil and set aside.

Prepare the artichokes by removing the leaves and choke. Remove the stem,
and pare off any hard green parts for the bottom of the artichoke. Put in
acidulated water to prevent discoloration. Using a madoline or very sharp
knife, thinly slice the artichoke bottoms and toss with the dressing. Let
marinate for 15 minutes.

Divide the artichokes among four plates, and sprinkle with the capers,
mint, and garnish with finely minced tomato.

Yield: 4 servings

Notes: Recipe courtesy of Nora Pouillon, Restaurant Nora and Asia Nora

Recipe by: Cooking Live Show #CL9062

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998