Name: Artichoke Salad
Total time: 60 min
Yield: 1 Servings
Cuisine: French
Ingredients: 2 Artichokes; 1 Lemon; 2 tsp Sea Salt; 2 cups Kayanoya Original Vegetable Stock (regular-strength dashi); 1 Bay leaf; 2 sprigs Thyme; 1/4 cup Vegan Mayonnaise (Egg and Dairy-Free); 1/2 tbs chopped Chives or Favorite herbs; 1 Packet Kayanoya Original Vegetable Stock Powder (removed from packet); 1/2 tbs Sprouted Grains

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Kayanoya Dashi x Oil

Kayanoya Dashi's Secret: Layers of Ingredients, Layers of Umami

Artichoke salad with tender artichoke pieces served with a creamy dipping sauce on a plate.

Artichoke Salad Artichoke Salad

A bright, herb-infused salad of marinated artichokes and vegan mayonnaise — delicately seasoned with Kayanoya Vegetable Dashi for a Japanese twist.

Chef David Bouley

Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.

Step 1

Peel the artichoke hearts and boil them for 15 minutes in salted water with lemon juice.

Step 2

Marinate the artichoke hearts in vegetable dashi broth with bay leaves and thyme.

Step 3

Plate the artichoke hearts, sprinkle with vegetable dashi powder, and top with sprouts.

Step 4

Serve with vegan mayonnaise sprinkled with chives on the side.

Artichoke Salad Artichoke Salad

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