How to prepare:
MMaakkee (^) SSaallaadd:: (^)
Cook gold potatoes in large pot of boiling salted water until just tender, about 22
minutes.
Drain well. Cool.
Cut into 1-inch pieces.
Halfway fill large bowl with cold water.
Squeeze in juice from half of lemon.
Cut second lemon half in half.
Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece.
Starting from base of artichoke, bend each leaf back and snap off where leaf breaks
naturally.
Continue until light green leaves are exposed.
Cut off top 2 inches of artichoke above heart.
Using small sharp knife, cut off all dark green areas.
Cut artichoke heart into quarters.
Rub all cut surfaces with lemon piece.
Cut out choke and pink inner leaves from each section and discard.
Place artichoke heart sections in water with lemon juice.
Repeat with remaining artichokes.
Combine 1-2/3 cups water, olive oil, wine, peppercorns, coriander, and thyme in
heavy large saucepan and bring to boil.
Drain artichokes.
Add to saucepan.
Cook until tender, about 15 minutes.
Drain. Cool.
Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately
and refrigerate.)
Mix potatoes, artichoke slices, Red onions, green onions, tomato, olives, and basil in
large bowl.