Recipe courtesy of Michael Lomonaco
Raw Baby Artichoke Salad
- Level: Easy
- Yield: 4 to 6 appetizer size salads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 157
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 6
- Sodium
- 207
Ingredients
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
Directions
- 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.