← Back to Search Results
European, Italian
Raw Artichoke Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

insalata di carciofi crudi

The idea of a raw artichoke may not appeal to most people, who think of only cooked globe artichokes or perhaps marinated artichoke hearts, but when the vegetables are fresh and in season in the early spring, they are magnificent sliced very thin and dressed with olive oil and good balsamic. You are slicing only the choke—the leaves go into a soup or the compost. This is a classic Mediterranean salad; to thoroughly enjoy it, make sure the choke is well trimmed with all leaves and fuzzy bits removed. Buy heavy specimens with tightly closed leaves and moist stems.

Yield: Serves 4

Ingredients

  • ½ cup plus 1 tablespoon fresh lemon juice
  • 3 whole artichokes
  • 3 cipolline onions, peeled but left whole
  • 2 tablespoons aged balsamic vinegar
  • 7 fresh basil leaves
  • 10 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

1 Fill a large bowl with cold water and add 1 tablespoon of lemon juice to make acidulated water.

2 Peel the artichokes by holding each one upside down, pulling the leaves toward you, and snapping the leaves at their natural breaking point, which is about two-thirds down toward the stem. When the light green interior leaves are exposed, use a paring knife to trim along the top of the artichoke. Work around the circumference of the heart and remove the remaining leaves. The choke will remain; if the outer edges of the heart are rough, trim them. Peel the stem and cut the artichoke in half from stem to heart. Remove the choke (heart) and make sure all leaves and fuzzy bits are removed.

3 Submerge the chokes in the water. They will keep without turning brown for up to 3 hours.

4 In a pot filled with lightly salted boiling water, cook the onions for about 4 minutes, or until tender. Drain and set aside to cool. When they are cool, cut them in half and let the layers separate naturally. Sprinkle the onions with the vinegar and let them marinate for about 5 minutes.

5 Using a mandoline, shave the chokes. Alternatively, use a sharp knife to slice them very thin.

6 Put the chokes in a mixing bowl and add the onions and basil.

7 Dress the salad with ½ cup of lemon juice and the olive oil. Toss and season to taste with salt and pepper.


© 2008 Rick Tramonto
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

380kcal (19%)
61mg (6%)
31mg (52%)
4mcg RAE (0%)
486mg
66mg
4g
5g
6g
19g
0mg (0%)
386mg (16%)
5g (24%)
34g (52%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cook-with-jamie Cook with Jamie
by Jamie Oliver
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?