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Fresh Artichoke and parmesan salad


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  • 4 very large artichokes,purple ones if available (make sure they are firm, the firmer the better).
  • Juice of 1 lemon
  • salt
  • EVOO
  • 2 ounces fresh Parmigiano Reggiano
  • 1 ounce pine nuts



Step 1

1. Remove stems, tops and tough outer leaves of artichokes (save them for decoration), retaining only tender hearts.

2. Divide artichokes in half lengthways, remove the choke.Place artichoke halves on a wooden chopping board, spoon lemon juice over each and slice very thinly, still lengthways. Toss well with finers so artichokes absord lemon juice.

3. Arrange artichokes on a serving dish which has been decorated with a crown of outer leaves. Salt to taste and drizzle with olive oil. With a sharp knife slice parmigiano into paper-thin shavings. Distribute shavings and pine nuts on top of salad.

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