Served with garlic aioli
Serves 4
Artichokes:
4 each globe artichokes
1 gallon water
1/4 cup lemon juice
Combine water and lemon juice. Boil. Add artichokes and poach until tender. Cool.
Salad:
1 lb. boneless, skinless chicken breast
1/2 lb. red flame grapes, cut in half
1/4 lb. celery, small dice
1 bunch green onions, chopped
1/2 ounces lemon juice
1/2 ounces cider vinegar
4 ounces extra virgin olive oil
salt, pepper, sugar to taste
1 tablespoon flat leaf parsley, minced
Grill chicken breasts. When cool, cut into cubes. Combine with other ingredients. Season to taste.
Aioli:
1 cup prepared mayonnaise
1 tablespoon Roast garlic puree (two bulbs)
1/2 cup lemon juice
salt and pepper to taste
Roast two garlic bulbs, wrapped in foil, for 40 minutes at 350 degrees. Remove, puree and combine with other ingredients. Season to taste.