Yukon Gold Potato Grill and Artichoke Salad lively, creamy and refreshing.
- 8 medium Yukon Gold potatoes (about 2 3/4 pounds)
- 1 lemon, halved
- 4 large artichokes
- 1-2/3 cups water
- 1/3 cup olive oil
- 1/3 cup dry white wine
- 6 whole black peppercorns
- 6 coriander seeds
- 2 fresh thyme sprigs or 1/2 teaspoon dried
- 1/2 red onion, very thinly sliced
- 3 green onions, thinly sliced diagonally
- 1 tomato, peeled, seeded, chopped
- 10 black olives (such a Nicoise or Kalamata), pitted, chopped
- 6 fresh basil leaves, thinly sliced
- 1/4 cup fresh lemon juice
- 2 Tablespoons Dijon mustard
- 3/4 cup olive oil
Grill Yukon gold potatoes on the Medium High heat segment of your grill for about 25 minutes. Turn over ½ ways through the grilling process to ensure even doneness. When potatoes are soft remove from the grill and cut into approximately 1 inch squares. Potatoes can also be boiled in salted water until just tender, about 20 minutes. Drain and cut into squares.
Fill a large bowl halfway with cold water. Squeeze or pour in lemon juice. Cut second lemon half in half. Remove the stem from 1 artichoke and rub exposed areas with cut side of lemon piece. Remove tough sections of the artichoke by bending each outer leaf back until it naturally snaps off. Continue until younger lighter green leaves are exposed. Cut off the top 2 inches of artichoke above heart. Use a small sharp knife to cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
Combine water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. This dish can be made a day ahead and stored if necessary.
Mix potatoes, artichoke slices, red onions, green onions tomato, olives, and basil in large bowl.
Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix in salad. Add salt and pepper to taste.
We love this dish because it combines two foods together that we really like, Yukon Gold potatoes and Artichokes. We have friends that live within a stones throw of Castroville, California once known as the Artichoke capital of the world. I'm not quite sure they're the actual capital but they grow some amazing Artichokes. Oftentimes as you drive near the fields you'll see food trucks that are stationed at rest stops serving artichoke hearts coated with a panko bread crumb mix. The artichokes are then lightly fried and tossed with just a little bit of butter. And if you want they will fry up some Yukon Gold potato fries to have in the same basket. This is a wonderful offering and I look forward to it each time I'm in the area.
This product was added to our catalog on Wednesday 20 September, 2017.