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Artichoke-Lobster Salad


1 large raw artichoke
1 gallon salted water
4 ounces lobster meat
2 tablespoons extra virgin olive oil
2 tablespoons celery, finely diced
1 tablespoon red onion, finely diced
1 tablespoon fresh basil, finely diced
1 tablespoon balsamic vinegar
salt and pepper to taste


Cook the artichoke in boiling salted water until the inner leaves can be removed easily (approximately 25-30 minutes). Remove the artichoke from the boiling water and chill under cold running water. Remove the artichoke leaves from the core (these can be served with a dipping sauce), clean the core and remove the stem. Cut the core into 8 pieces and combine with the remaining ingredients. Marinate for 1½ hours in the refrigerator and then serve.

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