White truffles transform any vegetable or salad into a culinary experience. This salad can be adapted to such other vegetables as fava beans, celery, or fennel.

Yield: serves 4


  • 1 clove garlic, peeled and halved lengthwise
  • 1 lemon
  • Salt and freshly ground black pepper
  • 6 tbsp. extra-virgin olive oil
  • 20 baby artichokes, 2″–3″ long
  • 2 oz. fresh parmigiano-reggiano
  • 1 oz. white truffles


  1. Rub a medium bowl with garlic, then squeeze lemon into it. Stir in a pinch of salt, some pepper, and olive oil.
  2. Pull outer leaves off artichokes until you reach the half-yellow, tender leaves. Cut artichokes in half crosswise where yellow flesh begins to turn green. Pare away tough, blackened stem skin and tip. With a thin, sharp knife or mandoline-type cutter, slice artichokes as thinly as possible, no more than 1⁄8″ thick. Toss artichokes in dressing as cut to prevent browning. Add more salt and pepper to taste, then marinate for 1⁄2 hour.
  3. Arrange artichokes on a serving platter. Using a vegetable peeler or mandoline, shave parmigiano over artichokes, then shave truffles over the dish and serve at once.