Raw artichoke salad
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4 medium-sized fresh California artichokes
3 ounces extra virgin olive oil
2 ounces reggiano parmesan cheese
Italian parsley (optional, season to taste)
Soak the artichokes in water with lemon juice, which keeps the vegetable from changing color.
Using a sharp paring knife, carefully cut off much of the stem of the artichoke. Starting at the top of the globe and moving the knife in a circular motion around the artichoke, cut away the fibrous outer leaves.
Cut the artichoke heart lengthwise and thin. Place the artichoke pieces in a metal bowl with olive oil, sea salt, lemon juice (to taste) and parsley (optional). Toss this mixture and immediately plate the dish. Top the salad with shaved reggiano parmesan.