During spring in Italy, it's common to see fresh baby artichokes sliced very thin and served raw as an antipasto or a side dish. Because the baby varieties are picked very young, they don't have the same fibrous choke their larger cousins do, so they're more tender and delicate. Simply slice the little gems and toss them with a little olive oil, lemon and Parm, and you've got a quick, fresh, unfussy side dish.
Shaved Raw Artichokes with Lemon, Olive Oil and ParmesanRecipe from the Tasting Table Test Kitchen
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
4 cups water
Juice of 2 lemons, divided
2 pounds baby artichokes
2 tablespoons extra virgin olive oil
Salt, to taste
Shaved Parmesan cheese, for garnish
1. In a large bowl, combine the water and the juice of 1 lemon. Working with one artichoke at a time, trim ¼ inch off the stem and a ¼ inch off the top, then snap off any tough outer leaves to reveal the pale yellow inner leaves. Using a vegetable peeler, peel away the tough outer layer of the stem and put in the lemon water to prevent it from browning.
2. Using a mandolin or a sharp knife, cut the artichokes into thin slices and transfer to a medium bowl. Add the remaining lemon juice and olive oil and toss gently. Season with salt. Divide the artichokes among 4 plates and garnish with the Parmesan.
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