Fried Artichoke Watercress Salad

Fried Artichoke and Water Cress Salad with Soppresata
Photo by Erik Meadows

2 cups (extra will keep in refrigerator for up to 1 week)

    Watercress Salad||
  • 1 cup fava beans, cleaned and blanched
  • 1 cup strawberries, quartered
  • 4 ounces fennel-infused salami, sliced thin (Olli Salumeria’s “Toscano” is a good choice)
  • ½ pound watercress,
  • leaned, ¼ cup crispy croutons
  • 4 Fried Artichokes (recipe follows)
  • White Balsamic Dressing (recipe follows)
  • Fried Artichokes
  • 6 ounces buttermilk
  • 6 ounces all-purpose flour
  • Salt and pepper
  • 4 baby artichokes
  • cleaned and thinly sliced
  • Oil, for frying
  • White Balsamic Vinaigrette
  • 1½ cups extra-virgin olive oil
  • ½ cup white balsamic vinegar 
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper

Watercress Salad

  1. Place favas, strawberries, salami, and watercress in mixing bowl. Add desired amount of dressing. Garnish with artichokes and croutons.   

Fried Artichokes

  1. Place buttermilk in bowl and flour in separate bowl. Season buttermilk with salt and pepper.
  2. Heat oil in deep fryer to 350 degrees or in deep sauté pan over medium-high heat.
  3. Dip artichoke slices in buttermilk, then in flour, and fry until crispy.

White Balsamic Vinaigrette

  1. Place all ingredients in mixing bowl, whisking vigorously to incorporate. Adjust seasoning
    as desired.

  • from Chef Gottselig of no. 246 in Decatur, Georgia

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