Raw artichoke salad is a light contorno – side dish usually served with Grana Padano cheese flakes. The tender artichoke hearts are used, and we have also added some rocket salad.
Serves: 4 | Preparation time: 20 mins
- Artichokes, fresh: 6 (about 1 kg)
- Rocket salad – arugula : 200 g
- Grana Padano, flakes: 100 g
- Juice of 1 lemon
- Extra Virgin Olive Oil (EVOO): to taste
- Salt and black pepper: to taste
Fill a bowl with cold water and lemon juice,
Fill a bowl with water and squeeze in the juice of 1 lemon.
Cut the stalks and peel them down to the innermost tender part of the stalks, place them in the acidulated water. Peel the artichokes, removing the tougher outer leaves and getting to the heart of the artichoke. Halve them, clean them from the inner central hair called ‘beard’, slice them thinly and put them in the bowl with acidulated water as well.
Tip: the acidulated water helps slowing down the blackening process.
Use a mandolin or a grater to slice Grana Padano cheese into thin flakes.
Mix together in a salad bowl some rocket leaves, sliced artichoke and a generous handful of Grana Padano flakes.
Drizzle with some EVOO, a few drops of lemon juice, salt and pepper to taste, mix and serve it right away.