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Artichoke Salad with Parmigiano Reggiano Recipe

Artichoke Salad with Parmigiano Reggiano Recipe

Artichoke Salad with Parmigiano Reggiano Recipe

Ingredients :

    • 4 artichokes
    • 1 cup plus 3 tbsp. (120 g) Parmigiano-Reggiano cheese, grated or shaved
    • Juice of 2 lemons, plus zest for garnish, if desired
    • 4-5 fresh mint leaves, torn
    • 31/2 tbsp. (50 ml) extravirgin olive oil, preferably Ligurian; more for drizzling
    • salt and pepper

Method :

    1. Trim the artichokes, removing the outer leaves and spines. Trim the stems and soak them in a mixture of water and lemon juice for 15 minutes.
    2. In a bowl, whisk together the lemon juice, olive oil and a pinch of salt and pepper. Cut the artichokes in half, removing any tough inner fibers. Scoop out the fuzzy choke with a melon ball cutter.
    3. Just before serving, slice the artichokes very thinly (you can use a Japanese mandolin or other adjustable blade slicer). Transfer to a bowl, and dress them with the lemon juice and olive oil mixture. Arrange the artichokes in the center of four serving plates. Top each salad with the Parmigiano-Reggiano, mint, and a drizzle of olive oil. Garnish with the lemon zest, if using.

4 Servings Preparation : 20 minutes