Artichoke salad is a quick and simple side dish or appetizer that's perfect for spring. No cooking is necessary and it offers a wonderful means of enjoying artichokes, coupled with a simple vinaigrette and some Parmigiano flakes that enhance their natural flavor.
How to clean artichokes
Wear plastic gloves when cleaning the artichokes to prevent them from staining your hands. Fill a medium or large bowl with water and add lemon juice. Cut the artichoke stem, leaving only about an inch. Scrape the leftover stem with a small knife, remove the outer leaves (the ones that are hard and leathery) and remove the tip. Continue removing the leaves until the color is softer and the texture is more delicate and soft to the touch. Cut the artichoke in half and remove the inner hair, creating a recess with a small knife in the central part of the vegetable. Transfer artichoke halves to the acidic lemon water to prevent them from oxidizing. Repeat for the rest of the artichokes.
An alternative vinaigerette
Make a classic vinaigrette by squeezing a lemon, filtering the juice, and emulsifying it with oil, salt, and pepper. If you want a lighter and less sour flavor, replace the lemon with an orange, and following the same instructions above. You can also add a grated orange rind to the dressing. For fresh citrus ingredients, using organic fruit is essential as they won't have undergone any chemical treatments.
Artichoke Salad Recipe
Ingredients
For the salad:
2 lb. artichokes
2 oz. Parmigiano
1 lemonFor the vinaigrette:
1 oz. lemon juice
2½ oz. extra-virgin olive oil
salt
pepper
Method:
Clean the artichokes as indicated above and transfer them to acidic lemon water once hulled. Next, thinly slice the artichokes and transfer them to a serving plate. Cut the Parmigiano into flakes and set aside. In a bowl, emulsify the lemon juice with oil, salt, and pepper. Whisk into a smooth dressing to pour onto the artichokes. Add half of the Parmigiano flakes and stir. Arrange the salad in individual dishes using a mold. Complete with remaining Parmigiano flakes and finish each dish with a drizzle of extra-virgin olive oil.
Springtime Artichoke Salad
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