Truffle and Artichoke Salad

Truffle and Artichoke Salad

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. See the recipe for Truffle and Artichoke Salad»Christopher Baker

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.

Truffle and Artichoke Salad
White truffles transform any vegetable or salad into a culinary experience.
Yield: serves 4

Ingredients

  • 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

Instructions

  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.