Italy Insalata di Carciofi (Raw Artichoke Salad)
Insalata di carciofi, a raw artichoke salad, is a springtime favorite in Italy. As soon as artichoke stalks bear their fruit, this salad appears as a crunchy and light side to many cool evening meals. Tender artichoke hearts are complemented by tart, fresh lemon juice and salty Parmesan cheese. This raw salad is a popular way to eat artichokes, though there are many recipes, some using arugula, since the plants produce prolifically during the spring and early summer.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 artichokes
- 5 tbsp (75 ml) olive oil
- Salt, to taste
- Pepper, to taste
- Shaved Parmesan cheese, for garnish
Directions
- Peel artichoke, removing outer leaves from around yellow heart.
- Use a paring knife to peel tough skin from artichoke stem.
- Cut each artichoke heart in half and remove inedible purple leaves and hairy choke.
- Cut cleaned artichoke heart into thin slices.
- Place in a large bowl and drizzle with lemon juice to prevent browning.
- Season salad with salt and pepper.
- Garnish with olive oil and shaved Parmesan cheese.
- Serve immediately or allow salad to marinate for about one hour to intensify the flavors.
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