RAW ARTICHOKE SALAD
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
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
RAW ARTICHOKE AND PARMIGIANO SALAD
Steps:
- Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
- Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
- To assemble the salad:
- Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
- Serve immediately.
- It's spring on a plate!
RAW-ARTICHOKE-AND-TOMATO SALAD
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
- Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
- Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.
RAW ARTICHOKE AND MUSHROOM SALAD
Four large artichokes can be used instead, but they should be completely trimmed, leaving only the hearts.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Squeeze lemons into a small bowl. Set aside. Pull off tough outer leaves from artichokes and discard. Trim bottoms and tops of artichokes. Slice lengthwise and pull out the fuzzy choke, if any. Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning.
- Slice mushrooms. Remove artichokes from lemon juice with a slotted spoon. Combine with mushrooms and dress with olive oil, salt, and pepper. Toss with half of the Parmesan and arrange on 4 salad plates. Garnish with remaining cheese, and serve.
RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Provided by David Downie
Categories Salad Cheese Vegetable Appetizer Side Christmas Easter Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Dinner Lunch Parmesan Artichoke Celery Spring Summer Shower Healthy Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
RAW BABY ARTICHOKE SALAD
Provided by Food Network
Categories appetizer
Yield 4 to 6 appetizer size salads
Number Of Ingredients 7
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.
SHAVED RAW ARTICHOKE SALAD
Categories Salad Mushroom No-Cook Vegetarian Quick & Easy Artichoke Spring Raw Gourmet
Yield Makes 2 first-course servings
Number Of Ingredients 10
Steps:
- Cut off artichoke stem 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 melon-ball cutter. Rub cut surfaces with a lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with same lemon half.
- Trim mushroom stem flush with cap, then rub mushroom with same lemon half. Squeeze 1/2 teaspoon juice from remaining lemon half into a bowl. Shave artichoke and mushroom as thinly as possible with slicer and toss immediately with lemon juice, then with oil, parsley, salt, and pepper.
- Shave a few pieces of cheese on top of salads with slicer or a vegetable peeler, then drizzle with olive oil.
RAW ARTICHOKE SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
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
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SHAVED RAW ARTICHOKE SALAD RECIPE - TODAY
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- Cut off artichoke stems 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.
- Shave artichokes as thinly as possible with slicer and toss immediately with 2 tablespoons lemon juice, then slice cremini mushrooms very thin and add celery hearts. Toss with olive oil, and season with salt and pepper.
- Place artichokes, mushrooms and celery in center of plate. Lightly toss baby arugula with olive oil and 1 tablespoon lemon juice, garnish with shaved Parimigiano Reggiano, and serve.
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Category Cookstr RecipesEstimated Reading Time 3 mins
- 1 Fill a large bowl with cold water and add 1 tablespoon of lemon juice to make acidulated water.
- 2 Peel the artichokes by holding each one upside down, pulling the leaves toward you, and snapping the leaves at their natural breaking point, which is about two-thirds down toward the stem. When the light green interior leaves are exposed, use a paring knife to trim along the top of the artichoke. Work around the circumference of the heart and remove the remaining leaves. The choke will remain; if the outer edges of the heart are rough, trim them. Peel the stem and cut the artichoke in half from stem to heart. Remove the choke (heart) and make sure all leaves and fuzzy bits are removed.
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