Shaved Artichoke Salad

By Mark Bittman

Shaved Artichoke Salad
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(51)
Comments
Read comments

Prepping artichokes can take time and patience, but they are among the most delicious of nature’s gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.

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Ingredients

Yield:4 servings
  • 8baby artichokes, cleaned
  • Vinegar for soaking (optional)
  • Zest and juice of a lemon
  • Chunk of Parmesan
  • 3tablespoons extra-virgin olive oil, more as necessary
  • Salt and pepper
  • Chopped fresh parsley or basil leaves for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

295 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 17 grams dietary fiber; 4 grams sugars; 15 grams protein; 806 milligrams sodium

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

    Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.

  2. Step 2

    Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.

  3. Step 3

    Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

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Ratings

4 out of 5
51 user ratings
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Comments

Antoine

For this recipe, I needed to trim much more of the top than what I had expected, leaving only the light-green part of the artichoke. Also, it was easier to cut it into two before slicing it with the mandoline. Finally, I made a variation: adding fennel slices.

Hank

I thinly sliced the baby artichokes, but not as thin as my wife would have liked.

Lynn McBride

This salad is a specialty in Nice. You can find it in a lot of the restaurants. Do not be deceived by its simplicity. It’s one of my favorite foods in all the world. I make it with purple baby artichokes.

Hank

I thinly sliced the baby artichokes, but not as thin as my wife would have liked.

Antoine

For this recipe, I needed to trim much more of the top than what I had expected, leaving only the light-green part of the artichoke. Also, it was easier to cut it into two before slicing it with the mandoline. Finally, I made a variation: adding fennel slices.

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