Recipe courtesy of David Rocco

Insalata de Carciofi: Raw Artichoke Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Save Recipe


4 artichokes

1 lemon, halved

5 tablespoons/74 ml extra-virgin olive oil, plus more as needed

Salt and freshly ground black pepper

Parmigiano cheese, shaved, as needed


Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop. Squeeze extra lemon juice on artichokes to prevent from browning.

Plate the artichokes and season with olive oil and extra lemon juice, if needed. Then add pepper and salt, to taste. With a vegetable peeler shave the Parmigiano cheese and top the artichokes. Lightly drizzle with more olive oil if needed.

Caprese Salad With Prosciutto and Fried Artichokes

Antipasto Salad

Roasted Artichoke Salad

Campanelle Pasta Salad

👩‍🍳 What's Cooking