Insalata De Carciofi Raw Artichoke Salad Recipes

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RADICCHIO, FRISéE, AND ARTICHOKE SALAD



Radicchio, Frisée, and Artichoke Salad image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Lemon     Artichoke     Vegan     Endive     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar
Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Steps:

  • Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  • Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
  • Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

INSALATA DE CARCIOFI: RAW ARTICHOKE SALAD



Insalata de Carciofi: Raw Artichoke Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

  • 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.

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