Raw Artichoke Salad, so easy, it doesn’t take too much time to prepare it.
Serves: 4 | Preparation time: 20 mins
- Artichokes, fresh: 6 (about 2 kilos of unpeeled artichokes)
- Rocket salad – arugula : 200 g
- Parmigiano, flakes: 100 g
- Lemon juice: of about 1 lemon
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Fill a bowl with cold water and lemon juice, then start peeling artichokes by removing all the hard parts. Every time one artichoke is completely peeled, place it into the cold water to prevent it from becoming black; the lemon juice in the water helps slowing down the oxidation process.
Tip: Don’t throw away the external part of the artichoke! You can use it to flavour a delicious vegetable broth or also to make a great risotto as we did in this recipe: risotto-with-artichokes-outer-leaves/
As soon as all artichokes are ready, drain them from the water and dry them thoroughly with a clean kitchen cloth. Cut artichokes into thin slices.
Use a cheese slicer to cut Parmigiano into thin flakes.
Mix together in a salad bowl some rocket leaves, artichoke slices and a generous handful of Parmigiano flakes.
Season your salad with olive oil, a few drops of lemon juice, salt and pepper to taste and serve it right away.