Recipe courtesy of David Rocco
Insalata de Carciofi: Raw Artichoke Salad
- Level: Easy
- Yield: 4 servings
- Total: 20 min
- Prep: 20 min
Ingredients
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
Directions
- 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.