Raw Artichoke Salad

By David Tanis

Raw Artichoke Salad
Fred R. Conrad/The New York Times
Total Time
15 minutes
Rating
4(47)
Notes
Read community notes

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.

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Ingredients

Yield:2 servings
  • 4baby artichokes
  • 1tablespoon lemon juice
  • 1small garlic clove, smashed to a paste, optional
  • Salt and pepper
  • 3tablespoons extra virgin olive oil
  • 2handfuls arugula
  • Parmesan, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

326 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 17 grams dietary fiber; 3 grams sugars; 10 grams protein; 773 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

    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.

Ratings

4 out of 5
47 user ratings
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Cooking Notes

ncm

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

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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