Raw Artichoke Salad

By David Tanis

Published April 9, 2013

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(49)
Comments
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In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn’t be a simpler presentation, and it’s sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.

Featured in: Making Big Plans for Small Artichokes

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Ingredients

Yield:2 servings

  • 4 baby artichokes

  • 1 tablespoon lemon juice

  • 1 small garlic clove, smashed to a paste, optional

  • Salt and pepper

  • 3 tablespoons extra virgin olive oil

  • 2 handfuls arugula

  • Parmesan, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

33 grams carbs; 326 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 17 grams fiber; 773 milligrams sodium; 10 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.

  2. Step 2

    Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

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4 out of 5
49 user ratings
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Comments

ncm

lengthwise, that's the way it is done in Italy.

Erin G.

Had this in Montalcino with the addition of raisins, and lemon sometimes swapped with white wine vinegar. Lots of shaved parmesan and black pepper. I could eat it every single day. Yum!

Jeffq

It doesn't say which way to slice them. Width or length

ncm

lengthwise, that's the way it is done in Italy.

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