Raw artichoke salad

Raw artichoke salad

Insalata di carciofi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 very small, tender artichokes, before any chokes have formed
1/4 lemon, juiced
6 tablespoons extra virgin olive oil
salt
pepper
85g parmesan, shaved very thinly

Method

  1. Trim the artichokes of all tough outer leaves. Cut off and discard the top and bottom, then slice very thinly and put into a bowl of water with the lemon juice to prevent discolouration until ready to serve.
  2. Prepare a vinaigrette with the olive oil, remaining lemon juice, and salt and pepper to taste. Drain the artichokes and arrange them on the serving plates. Pour the vinaigrette over the artichokes and sprinkle the Parmesan shavings on top. Eat with grissini.

Variation

  • Artichokes eaten raw in thin slices are also part of the ingredients of a Bagna Cauda. I particularly like to eat them this way, but it is only possible at the beginning of the season when the artichokes are small and tender.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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