Porcini, Artichoke, and Parsley Salad Recipe Combine 2 cups water and 2 tablespoons juice in a large bowl. Cut stem of each artichoke to within 1 inch of base peel stems. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart into 18 inch thick slices place in lemon water. Combine remaining 1 12 tablespoons juice, thyme, pepper, salt, and anchovy in a small bowl. Gradually add oil, stirring constantly with a whisk until combined. Chicken Pot Pie With Crescent Rolls. Drain artichoke hearts pat dry with paper towels. Combine sliced artichoke hearts, anchovy mixture, parsley, and mushrooms in a large bowl toss gently. Divide artichoke mixture among 6 small plates sprinkle each salad with about 2 teaspoons cheese. Home. We can think of nothing better than creating fantastic, seasonal food pairings for you and your friends. Every season we try to come up with something new and original, and we hope you like it. Dont worry, weve got some old standbys up our sleeves as well. Watch how to make this recipe. Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems. In a large bowl, whisk together the lemon juice. Get Tabbouleh Recipe from Food Network. Wild porcini mushrooms and artichokes are in season from late spring to early summer and again in early fall in the Pacific Northwest. Fresh porcini. For a heartier meal, pair this salad with grilled shrimp and chunks of feta.