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Raw-Artichoke-and-Tomato Salad

A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.

  • Servings: 4

Source: Martha Stewart Living, April 1997


  • 12 anchovies
  • 1 large clove garlic
  • 1 large whole egg
  • 1/2 cup olive oil (use the tomato oil from Tomato Confit and enough olive oil to make 1/2 cup)
  • 1/2 cup freshly squeezed lemon juice
  • Freshly ground pepper
  • 1 small head frisee
  • 10 baby artichokes
  • 1 recipe Tomato Confit for Raw-Artichoke-and-Tomato Salad


  1. Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.

  2. Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.

  3. Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.

Cook's Notes

The tomato confit should be made first (even a day or two ahead), so that the oil can be used for the anchovy dressing. Plain olive oil can be used instead. Raw eggs should not be used in food for pregnant women, babies, young children, or anyone whose health is compromised.

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