Jacqueline Freundorfer’s Artichokes & Tuscan Bread Salad

artichoke bread salad

Jacqueline Freundorfer is a long-time friend of Slideluck and, as luck would have it, a culinary genius. The chef, blogger, and communications expert attended Slideluck Berlin V recently and won the potluck competition with her incredible artichoke and tuscan bread salad. Check out the award-winning recipe below. Here’s Jacqueline:

Nobody knows what to do with whole artichokes. Nobody! It took me three tries, but now I do know how to make them and it’s actually easy as pie. Read on for this lovely dish, which by the way made me winner of the Potluck competition at Slideluck’s Berlin show earlier this year.

Jacqueline Freundorfer’s Artichokes & Tuscan Bread Salad

Serves 2 (and is very filling)



For the artichokes:

  • 2 large artichokes
  • 1 organic lime
  • butcher’s twine

For the bread salad:

  • 1 crispy baguette
  • 250g cocktail tomatoes
  • 1 handful of fresh basil leaves
  • 1 tbsp. of red wine vinegar
  • 60ml cold-pressed olive oil
  • coarse sea salt & freshly ground pepper


1. To prepare the artichokes, break off the stem and generously cut the hard tips of the outer leaves with scissors. With a knife, cut the artichoke’s tip (about ¼th of the whole thing until you can see the purplish inner leaves). 

2. Take two lime slices for each artichoke and secure them on top with the butcher’s twine. Keep the rest of the lime. Carefully put the artichokes into a big pot of boiling water on medium heat and “drown” them with a smaller, heavy lid. Let them cook for 45minutes and make sure they are always completely covered with water.

3. Meanwhile, quarter the tomatoes, pick the bread to small 2cm pieces and chiffonade the basil leaves. Combine everything in a large bowl, and while tossing everything around, add vinegar and olive oil until it’s all nicely marinaded. Add salt and pepper to taste.

4. Once the artichokes are ready, get them out of the water and let them cool down for a bit. Remove the twine and lime slices. Spread the leaves out a bit, then twist and plug out the inner purple leaves. With a teaspoon, remove the white hay. Drizzle some lime juice of the remaining lime over the artichokes and sprinkle sea salt over them.

5. Spread out the artichokes some more, so they are basically a bowl for your bread salad. Serve with a bit of baguette on the side.

You can basically eat the bottom parts of the artichoke’s leaves (just plug them out and kind of suckle off the flesh) and the inner bottom part. Trust me, it’s so delicious and healthy as well!

Tip: If you feel bad about throwing away all the leaves you cut off, just brew a tea with them! It ain’t to good, but it’s very healthy, especially with when you have stomach aches or cramps.


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