SHAVED ARTICHOKE SALAD
Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.
- Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.
- Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 790 milligrams, Sugar 3 grams
SHAVED-ARTICHOKE AND PARSLEY SALAD WITH SERRANO HAM
When thinly sliced, as in this sophisticated first course, raw artichokes retain a slightly sweet nuttiness that is perfectly accented by lemon, parsley, and ham.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Whisk lemon juice, salt, and oil in a medium bowl; set aside. Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with 1/2 lemon as you work. Using a mandoline, cut artichoke heart into paper-thin slices, and add to lemon-oil mixture; toss.
- Season artichokes with pepper. Add parsley and cheese; toss. Divide salad and ham among 4 plates, and serve with flatbread or crackers.
RAW ARTICHOKE AND PARMIGIANO SALAD
Steps:
- Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
- Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
- To assemble the salad:
- Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
- Serve immediately.
- It's spring on a plate!
SHAVED ARTICHOKE SALAD WITH PINE NUTS AND PARMESAN CHEESE
Provided by Amanda Hesser
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- One artichoke at a time, peel away outer leaves, leaving tender pale green leaves. Cut off stem and spiny tops of leaves. Cut artichoke in half lengthwise and remove fibrous choke. Slice artichoke as thinly as possible and place in a bowl. Squeeze a few drops of lemon juice over it, and toss well. Repeat with remaining artichokes.
- Add parsley, pine nuts and radicchio to bowl. Pour olive oil over mixture, and sprinkle with a little salt and pepper. Toss to coat. Add cheese, and toss gently. Taste for seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 1 gram
RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Provided by David Downie
Categories Salad Cheese Vegetable Appetizer Side Christmas Easter Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Dinner Lunch Parmesan Artichoke Celery Spring Summer Shower Healthy Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
SHAVED ARTICHOKE SALAD
This delicious artichoke salad recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.
- Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.
- Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.
SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD
Steps:
- In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.
SHAVED ARTICHOKE SALAD WITH PARSLEY AND PARMESAN
For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Halve each artichoke heart lengthwise.
- Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
- Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
- Sprinkle nuts and parsley over the top, and serve immediately.
Nutrition Facts : Calories 124 g, Fat 12 g
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