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| No need to cook Artichokes for this salad recipe! Slice them raw and toss with lemon, olive oil, and plenty of Parmigiano-Reggiano, as in this recipe from Morandi Chef Jody Williams. |
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Fresh Raw Artichoke Salad
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| Source: Chef Jody Williams |
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Ingredients
3 large lemons (1 for lemon-water bath and juice of 2 for salad dressing
8 medium Ocean Mist Artichokes
½ cup best-quality, extra-virgin olive oil
sea salt and freshly ground black pepper to taste
2 cups parmigiano-reggiano, shaved
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Directions
Prepare a lemon-water bath by squeezing the juice of one lemon into a bowl of cold water and tossing in the peels. Through each stage of cleaning and trimming, return the Artichokes to the bath to prevent them from browning. (Alternatively, rub the trimmed Artichokes with a halved lemon)
Discard the tough, dark green outer leaves of each Artichoke by bending them back and snapping them off, until you reach the pale yellow inner leaves.
With a vegetable peeler, peel the stem and remove the fibrous green base around the bottom of the Artichoke. After all of the Artichokes have been peeled, slice about an inch off the tops. Slice Artichokes in half lengthwise and remove any sign of a fuzzy choke with a small spoon.
Thinly slice Artichokes lengthwise; dress generously with olive oil, fresh lemon juice, salt and pepper, and cheese.
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