Raw Artichoke Salad

In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn’t be a simpler presentation, and it’s sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.

Ingredients

• 4 baby artichokes
• 1 tablespoon lemon juice
• 1 small garlic clove, smashed to a paste, optional
• Salt and pepper
• 3 tablespoons extra virgin olive oil
• 2 handfuls arugula
• Parmesan, for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    204 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 35 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
2. Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

15 minutes