raw artichoke salad
Prep
Total
Yield 1
Ingredients
- 1 large artichoke, trimmed and cut into thin slices
- crumbly semi fresh pecorino (or parmesan)
- extra virgin olive oil (or, if you can get it, Colonna Granverde)
- sea salt
- freshly ground black pepper
- lemon juice
Instructions
- Once you’ve trimmed your artichokes cut the into paper thin slices and lay them on a plate. Quickly squeeze fresh lemon juice over them and toss, so that they don’t oxidize and turn brown. Crumble some cheese on top, drizzle with olive oil and sprinkle with salt and pepper.
Notes
Most people don’t realize that you can eat artichokes raw. The trick is trimming off all of the tough outer leaves, and any prickly choke. (See this post for instructions.) This past week I’ve been testing out different oils, and have decided that this is the perfect use for Marina Colonna’s Granverde, which is like bright sun shiny lemon in a bottle.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/04/artichoke-salad/