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Epicurious

Raw Artichoke Salad with Celery and Parmesan

3.3

(3)

Image may contain Plant and Food
Photo by Marcus Nilsson

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Recipe information

  • Yield

    4–6 servings

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
12 baby artichokes (about 1 pound), stems trimmed
1 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 ounces shaved Parmesan

Preparation

  1. Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

TagsSaladItalianEuropeanArtichokeVegetableLemonCitrusFruitParsleyHerbs & SpicesCeleryMintParmesanCheeseDairySideStarterDinnerDairy FreeNut FreeGluten FreeVegetarianEasyOven BakeSummerSpringBon Appétit

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