1 Video | Photo: Raw Artichoke and Parmigiano Salad Recipe
Ingredients
- 2 vitamin C capsules
- 3 lemons, halved
- 10 baby artichokes
- 1/4 pound piece Parmigiano-Reggiano, shaved with a peeler
- 3 cups washed baby arugula
- Big fat finishing extra-virgin olive oil (high quality)
- Kosher salt
Directions
Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
To assemble the salad:
Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
Serve immediately.
It's spring on a plate!
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By frannyt
Central New Yor...
on October 26, 2012
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1. The baby artichokes MUST be very fresh and young* or they will be woody/stringy.
2. I always have sour salt in my spice cabinet. You can use this instead of the vitamin C capsules. It is powdered vitamin C. It keeps forever and you can use it anytime you need acidulated water (atrichokes, apples, pears, etc..
* Baby artichokes are not the immature form of the globe artichoke we buy. The globe is at the top of the plant and the "babies" grow off the sides of the stalk. So, they can be over-mature. This recipe probably only works with young ones.
By KO from CT
Avon, CT
on April 25, 2011
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It must have been the supermarket artichokes. They got brown in the water. I soaked them for 3 1/2 hours. Still brown. The salad was delicious. My brother thought that they were some fancy mushrooms. I will make this again.
By TessainVA
Richmond, VA
on February 12, 2011
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Artichokes were still tough and sinewy, even though I trimmed them agressively, shaved them very thin on the mandoline and used all tenderizing ingredients in the soak which was extended to overnight! Maybe the baby artichokes weren't fresh enough--they were in the supermarket. But rather than toss them out after all that work, I decided to pan saute them for five minutes, covered, in a little olive oil and with a little of the lemon water. That worked beautifully to make them tender. I seasoned them, drizzled a little good olive oil on top, shaved the parmesan on top and served. They were very delicious. Even though the original design didn't work for me for some unknown reason, the end product after a little cooking, was quite nice.
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