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.
Ingredients
- 8 baby artichokes, cleaned
- Vinegar for soaking (optional)
- Zest and juice of a lemon
- Chunk of Parmesan
- 3 tablespoons extra-virgin olive oil, more as necessary
- Salt and pepper
- Chopped fresh parsley or basil leaves for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
167 calories; 13 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 9 milligrams cholesterol; 228 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
30 minutes
Dining and Cooking