Artichoke salad is the best way to enjoy the first artichokes, picked when they are young and tender and eaten raw. It's important to choose artichokes of good quality. I chose Sardinian ones, with thorns, which are particularly tasty. Because they are thorny, they require a lot of care when cleaning.
But any quality of artichoke will do. The important thing is that they are fresh and tender. Do NOT use artichokes in oil or frozen artichokes for this recipe.
Clean the artichokes thoroughly, discarding the leathery leaves, and then slice them thinly. Dress them with good quality extra virgin olive oil, salt and pepper. A few flakes of Parmigiano cheese will make the dish more complete and flavorful. Mix thoroughly!
This winter salad with fresh artichokes is a very light and refreshing dish. Like the fennel and orange salad, the artichoke salad is ideal as an appetizer or a fine side dish. It is perfect for cooling down after a rich and caloric dinner!
If you love this vegetable, artichoke salad is the best way to enjoy it in its purest form!
Ingredients
Prep Time: 20 Min | Cook Time: 0 Min | Servings: 4
- 1 kg (1.1 pound) of artichokes
- 2 lemons
- 3 tablespoons of Extra Virgin Olive Oil. Try this Sorrento EVO oil in a beautiful ceramic bottle
- fine salt and ground black pepper to season
- 40 g (1,5 oz) of Parmigiano Reggiano. It's best to use a "young" Parmigiano cheese for this recipe. I recommend this Parmigiano Reggiano DOP aged 16 months
Instructions
Step 1) - Before cleaning the artichokes, prepare a large bowl of cold water and add the juice of 1 lemon. You will dip the artichokes in it while cleaning them to prevent them from blackening.
Clean the Artichokes
Step 2) - Remove the stems, cut off about 3 cm (~1 inch) of the tops, and discard the tougher outer leaves until you get to the most tender and clear.
Step 3) - Slice the artichoke in half lengthwise and use a knife to carefully remove all the inner beard and especially the thorns, if present.
PLEASE NOTE: Thorny artichokes often have small thorns even in the heart of the artichoke.
Step 4 ) - On a cutting board, cut the artichokes into very thin slices. Gradually soak them in water with lemon.
The Dressing
Step 5) - Squeeze a lemon and put the juice in a bowl. Add 3 tablespoons of extra virgin olive oil. Add salt and pepper to taste. Mix the emulsion with a whisk.
Step 6) - Drain the sliced artichokes and place in a large bowl. Add the seasoning and mix well.
Step 7) - Using the appropriate tool, cut a piece of Parmigiano Reggiano into thin flakes.
PLEASE NOTE: The ideal cheese for this recipe should not be very aged. Grana Padano and young Parmigiano Reggiano are best (about 12 to 18 months old). The flakes should be sweet and soft.
Arrange the artichoke salad on a serving dish and top with the Parmigiano flakes and a drizzle of extra virgin olive oil. Your artichoke salad is ready to be served, fresh and crunchy!
YOU MUST ALSO TRY:
- Creamy Artichoke Pasta Recipe
- Italian Stuffed Artichokes
- Italian Artichoke Casserole
- Roman Style Artichokes (Carciofi alla Romana)
Storage
It's best to eat artichoke salad as soon as it's prepared or within a few hours.
If you have leftovers, store them in the refrigerator in an airtight container and consume them within 24 hours.
Variations
For best results, choose the freshest and most tender artichokes. Among the most popular varieties in Italy, Spinoso di Sardegna or Tondo di Paestum are among the best for this type of raw preparation. But all varieties are good.
- Nuts: You can enrich artichoke salad by adding walnut kernels or slivered almonds.
- Herbs: Adding herbs such as basil, thyme, or oregano can give your artichoke salad a more aromatic flavor.
- Balsamic Glaze: You may decide to add drops of Balsamic Vinegar Glaze to the Artichoke Salad, an ingredient that makes this dish even more beautiful because of the color contrast and also more flavorful. The balsamic vinegar glaze adds a sweet and sour flavor that enhances the ingredients it accompanies.
- Roman artichokes: The Roman version of this salad uses Roman artichokes (round, thornless and large), flaked pecorino cheese and mint as an aromatic herb.
Recipe Card
Artichoke Salad Recipe
Ingredients
- 1 kg artichokes 1.1 pound of
- 2 lemons
- 3 tablespoons Olive Oil Extra Virgin
- salt to taste
- black pepper to taste
- 40 g Parmigiano Reggiano 1.5 oz
Instructions
- Before cleaning the artichokes, prepare a large bowl of cold water and add the juice of 1 lemon. You will dip the artichokes in it while cleaning them to prevent them from blackening.
Clean the Artichokes
- Remove the stems, cut off about 3 cm (~1 inch) of the tops, and discard the tougher outer leaves until you get to the most tender and clear.
- Slice the artichoke in half lengthwise and use a knife to carefully remove all the inner beard and especially the thorns, if present. Thorny artichokes often have small thorns even in the heart of the artichoke.
- On a cutting board, cut the artichokes into very thin slices. Gradually soak them in water with lemon.
The Dressing
- Squeeze a lemon and put the juice in a bowl. Add 3 tablespoons of extra virgin olive oil. Add salt and pepper to taste. Mix the emulsion with a whisk.
- Drain the sliced artichokes and place in a large bowl. Add the seasoning and mix well.
- Using the appropriate tool, cut a piece of Parmigiano Reggiano into thin flakes. The ideal cheese for this recipe should not be very aged. Grana Padano and young Parmigiano Reggiano are best (about 12 to 18 months old). The flakes should be sweet and soft.
- Arrange the artichoke salad on a serving dish and top with the Parmigiano flakes and a drizzle of extra virgin olive oil. Your artichoke salad is ready to be served, fresh and crunchy!
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