Insalata De Carciofi Raw Artichoke Salad Recipes

RAW BABY ARTICHOKE SALAD

Raw Baby Artichoke Salad image

Provided by Food Network

Yield 4 to 6 appetizer size salads

Number Of Ingredients 7

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

Steps:

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.

RAW ARTICHOKE SALAD

Raw Artichoke Salad image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

Ingredients

2 tablespoons, plus 2 teaspoons, fresh lemon juice
8 fresh artichoke hearts
4 teaspoons olive oil
Salt and freshly ground pepper to taste
4 large radicchio leaves
1/4 cup thinly sliced Parmesan cheese
1/2 scallion, green part only, thinly sliced

Steps:

Fill a medium-size bowl with water and add 2 tablespoons of the lemon juice. Slice the artichoke hearts thinly and place in the water. Whisk together the remaining 2 teaspoons of lemon juice and the olive oil. Season with salt and pepper.
Place 1 radicchio leaf on each of 4 plates. Drain the sliced artichoke hearts and place in a bowl. Toss with the dressing. Divide the salad evenly among the plates, arranging it so that it spills out of the radicchio leaves. Sprinkle each salad with the Parmesan and sliced scallion. Serve immediately.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 272 milligrams, Sugar 1 gram

RAW ARTICHOKE SALAD

Raw Artichoke Salad image

In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.

Provided by David Tanis

Categories quick, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 baby artichokes
1 tablespoon lemon juice
1 small garlic clove, smashed to a paste, optional
Salt and pepper
3 tablespoons extra virgin olive oil
2 handfuls arugula
Parmesan, for garnish

Steps:

Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 3 grams

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

Ingredients

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.

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