Shaved Artichoke Salad is a sophisticated and elegant dish that showcases the delicate flavors of artichokes. By thinly slicing and layering the artichokes with Parmesan, you create a salad that is both visually appealing and incredibly delicious. This recipe takes a bit of effort to clean and shave the artichokes, but the end result is well worth it.
MAKES: 4 servings
TIME: 30 minutes
INGREDIENTS:
- 1 lemon, plus 1 for garnish (optional)
- 4 artichokes, trimmed and cleaned
- Parmesan cheese, as needed
- 3 tablespoons extra virgin olive oil, or more as necessary
- Salt and freshly ground black pepper
- Chopped fresh parsley or basil leaves for garnish
INSTRUCTIONS:
- Squeeze the juice of a lemon into a bowl of ice water. This will help prevent the artichokes from browning.
- Prepare the artichokes by removing the tough outer leaves and trimming the stems. Slice the artichoke hearts and bottoms as thinly as possible, using a mandoline if available. As you slice them, drop the slices into the lemon water to keep them fresh.
- Thinly slice the Parmesan cheese into pieces about the same size as the artichoke slices.
- Drain the artichoke slices from the lemon water and pat them dry. Toss them with the olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste.
- Layer the artichoke slices with the Parmesan cheese. Adjust the seasoning, adding more olive oil, lemon juice, salt, or pepper as needed.
- Garnish the salad with fresh parsley or basil leaves and, if desired, zest from the second lemon. Serve the Shaved Artichoke Salad immediately to enjoy its delicate flavors.
VARIATIONS:
- Shaved Baby Artichoke Salad: Substitute 8 baby artichokes for the large ones. Follow the same instructions, trimming and slicing the entire baby artichokes.
- Shaved Sunchoke (Jerusalem Artichoke) Salad: Use parboiled sunchokes instead of artichokes. Scrub and trim about a pound of sunchokes, then cook them in salted water until barely tender. Slice the sunchokes thinly and treat them the same way as the artichoke hearts.
- Shaved Mushroom Salad: Instead of using raw artichokes, opt for 1 pound of button mushrooms. Slice them thinly and skip the lemon water step.
- Shaved Fennel Salad: Replace the artichoke with 1 thinly shaved fennel bulb. Omit the Parmesan and use orange or grapefruit juice instead of lemon.
USES:
Shaved Artichoke Salad is a versatile dish that can be enjoyed in various ways:
- Serve it as an appetizer or side salad alongside grilled fish or roasted meats.
- Pair it with a crusty baguette and a glass of wine for a light lunch or dinner.
- Incorporate it into a buffet or potluck spread as a sophisticated and unique salad option.
The delicate flavors and beautiful presentation of this salad make it a perfect addition to any meal or gathering. Shaved Artichoke Salad is a labor of love that rewards you with a refined and flavorful dish. The combination of thinly sliced artichokes, Parmesan cheese, and fresh herbs creates a harmonious balance of textures and tastes. Whether you’re hosting a dinner party or simply treating yourself to a gourmet salad, this recipe is sure to impress. Give it a try and experience the elegance of Shaved Artichoke Salad.
