Warm salad of purple artichokes in oil Coco Olive Vigean

Publiée le 14/06/2019


For 6 people

According to a cook recipe from

Isabelle Levasseur
Dietician nutritionist



Warm salad of purple artichokes
in oil Coco Olive Vigean

Preparation: 10 minutes
Cooking : 30 minutes
Rest: /


  • 6 purple artichokes "poivrade"
  • 2 lawyers not too much walls
  • 1 red onion
  • The juice of a lemon bio
  • 180 g Ste Maure de Touraine goat cheese
  • 4 tablespoons of Coco Olive Vigean organic oil
  • 1 tablespoon flaked algae blends
  • Strands of organic parsley
  • Ground gray pepper


  1. Wash the artichokes, cut the tail before removing leaves, then with a sharp knife, remove the hay from the artichokes.
  2. Cut the avocados in 2 according to their size. Peel and grate the avocados and lemon them.
  3. In a large skillet, place the Coco Olive Vigean organic oil and add the artichokes.
  4. Cover and cook on low heat for 30 minutes.
  5. Meanwhile, wash and slice the red onion.
  6. Cut the cheese into cubes.
  7. Arrange on each plate, 2 warm artichokes, grated avocado, red onion, cheese cubes and flaked seaweed.
  8. Pepper and add a few parsley leaves

Benefits and health benefits:

The ingredients that make up this recipe include fiber, calcium, quercetin, vitamin K and Coco Olive Vigean organic oil, omega 9 and vitamin E (antioxidant vitamin).

Good taste tasting!
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