Raw Baby Artichoke Salad

4 to 6 appetizer size salads
  • 1 pound of tiny, young baby artichokes
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil, divided
  • 2 cups mixed mesclun salad
  • 1/4 cup basil leaves, washed and stemmed
  • 1/4 cup flat parsley leaves, washed and stemmed
  • Chunk of Parmesan cheese for shavings
  • Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable for this raw salad.

  • Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.

  • Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well. Marinate the artichoke for no more than several minutes or they may blacken.

  • Toss the salad greens with the basil and parsley leaves. Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette. Toss together.

  • Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes.

  • Shave fresh Parmesan cheese on each dish to finish.

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