Castelvetrano olives are a good addition, since they are sweet contrasting with the tangy artichoke hearts. If you decide to use fresh artichokes, then kalamata olives would be a better choice in this recipe than the green sweet olives. A good handful of parsley at the end adds a wonderful bright, fresh flavor to the otherwise tangy salad.
|Potato salad with roasted artichokes and castelvetrano olives|
4 large artichoke hearts, soaked in brine
8 castelvetrano olives, thinly sliced
2 tablespoons chopped Italian parsley
2 tablespoons good quality extra virgin olive oil
1 to 2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon garlic powder
Pinch of dried chili flakes
Salt to taste
Freshly ground black pepper
- Boil the potatoes with skin for about 10 minutes (depending on the size). The potatoes should not be overcooked. Once they are cool enough to handle, peel the skin and cut into 1/2 inch pieces. Transfer them to the serving dish.
- Preheat the oven to 400 F. Chop the artichoke lengthwise into 4 pieces and dab the excess brine with a kitchen towel. Toss the dried artichokes with 1 tablespoon olive oil, garlic powder and dried chili flakes. Add a pinch of salt as well. Roast in the middle rack of the oven for 15 to 20 minutes till the artichokes are a little brown. Remove and add to the boiled potatoes.
- Add the sliced olives to the artichoke and potatoes.
- Make a dressing with the lemon juice and 2 tablespoons extra virgin olive oil. Add salt to taste and freshly ground black pepper. Pour the dressing over the salad. Add the chopped parsley and toss everything till the dressing is well mixed and the parsley is even distributed.