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The Best Shaved Artichoke Salad with Parmigiano Reggiano


Recipe Summary

Recipe Servings: 4 portions Recipe Preparation Time: 15 minutes Recipe Cook Time: 0 minutes


36 baby artichokes, remove outer leaves, stems; snip ends; trim bottom 1 quart cold water 3 tablespoons fresh lemon juice 1/4 cup shaved Lucini™ Stravecchio Organic Parmigiano Reggiano 4 tablespoons Lucini® Premium Select Extra Virgin Olive Oil® 1 tablespoon fresh lemon juice Kosher salt and ground black pepper 1 cup mache lettuce or field greens


Place the trimmed and cleaned artichokes into ice cold water and lemon juice. You can leave the artichokes in this manner for 5 - 6 hours. Using a sharp Japanese mandoline, begin to shave the raw baby artichokes into paper thin slices. Place the artichoke shavings into a bowl and add the Lucini™ Parmigiano-Reggiano, Lucini® Premium Select Extra Virgin Olive Oil®, lemon juice and season. Gently toss the salad and arrange the mache onto a plate. Top with the shaved artichoke salad and serve at once. Since artichokes can be enjoyed during the Spring and Autumn seasons, you have a large window of opportunity to share your passion for artichokes with family and friends. Once you taste this raw artichoke salad, I am sure you will become just as addicted as I have. - Chef John Coletta - Courtesy of Chef John Coletta With the artichoke season so long, enjoy this salad spring through autumn.

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