Raw Artichoke Salad with Parmesan and Mint

Raw Artichoke Salad with Parmesan and Mint

Raw Artichoke Salad with Parmesan and Mint

Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.André Baranowski

In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).

Raw Artichoke Salad with Parmesan and Mint
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan.
Yield: serves 4

Ingredients

  • 2 lb. baby artichokes (about 20)
  • 2 lemons, halved
  • 4 tbsp. extra-virgin olive oil
  • 12 cup baby arugula
  • 14 cup torn mint leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 oz. parmesan, shaved thin with a peeler

Instructions

  1. Trim away tough outer leaves of the artichokes to expose their tender pale green interior. Using a serrated-blade knife, cut off the spiky top third of the artichokes. Use a vegetable peeler to remove the tough outer layers around the base and stem. Squeeze 1 lemon into a bowl filled with cold water and submerge artichokes in the water.
  2. Drain artichokes and pat dry with paper towels. Using a mandoline or a chef's knife, cut the artichokes into thin slices and transfer to medium bowl. Squeeze remaining lemon and the oil over the artichokes; toss to coat. Add arugula and mint and season with salt and pepper; toss gently. Garnish salad with parmesan shavings.