Broiled Artichoke and New Potato Salad with Creamy Leek Dressing

This composed salad celebrates the satisfying, earthy character of artichokes and potatoes by using the intense heat of a broiler. Broiling creates a delightful contrast between charred, crisp edges and tender interiors. A cool, creamy dressing built on the foundational Irish flavors of leek and cream brings the elements together, creating a substantial dish that is both comforting and vibrant.

Prep time: 20 minutes Cook time: 15 minutes Servings: 2 as a main, 4 as a side

Ingredients

• Canned or jarred quartered artichoke hearts in water or brine
• Small waxy potatoes, such as new potatoes or fingerlings
• Leek, white and light green parts only
• Heavy cream
• Unsalted butter
• Wholegrain mustard
• Fresh chives
• Sturdy lettuce, such as little gem or frisée
• Toasted sunflower or pumpkin seeds
• Olive oil
• Fine sea salt
• Freshly ground black pepper

Instructions

1. Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
2. Clean the leek thoroughly, slice it into fine half-moons, and melt the butter in a small saucepan over medium-low heat.
3. Add the sliced leek to the saucepan and cook gently, stirring occasionally, until it is completely soft and sweet, about 8-10 minutes.
4. Pour the cream into the saucepan with the leeks, bring to a gentle simmer, and cook for 2-3 minutes until it has thickened slightly.
5. Transfer the cream and leek mixture to a blender, add the wholegrain mustard, and blend until smooth; set aside to cool.
6. Scrub the potatoes, cut them into uniform 1-inch pieces, and toss them in a bowl with a tablespoon of olive oil, salt, and pepper.
7. Spread the potatoes on a sheet pan in a single layer and broil for 8-10 minutes, until tender and developing browned spots.
8. While the potatoes broil, drain the artichoke hearts and pat them very dry with a clean kitchen towel or paper towels.
9. Remove the pan from the oven, add the dried artichoke hearts, and toss gently with the potatoes.
10. Return the pan to the broiler and cook for another 3-5 minutes, until the edges of the artichoke hearts are visibly charred.
11. Finely chop the fresh chives and stir them into the cooled leek dressing, seasoning to taste with salt and pepper.
12. Arrange the lettuce leaves on plates, top with the warm broiled potatoes and artichokes, drizzle generously with the leek dressing, and finish with a sprinkle of toasted seeds.

Notes

The key to achieving a good char on the artichokes is to ensure they are as dry as possible before meeting the heat. Any surface moisture will create steam and prevent browning. If your leek dressing is too thick after cooling, you can thin it with a teaspoon of cold water or a splash of milk until it reaches a pourable consistency.

This salad is excellent served warm, but the components can also be prepared ahead and served at room temperature. For a more pronounced toasty flavor that complements the char from the broiler, a very scant drizzle of toasted sesame oil over the finished dish works surprisingly well. Serve alongside a piece of hearty brown soda bread to complete the meal.