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.
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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