Recipes › Salad › Shaved Artichoke and Parmesan Salad Recipe

Shaved Artichoke and Parmesan Salad Recipe

Recipe by Pedro M. A. Neves

This elegant Italian salad celebrates the delicate flavor of raw artichokes shaved paper-thin and tossed with aged Parmesan, a classic preparation found in Northern Italy. The combination of tender artichoke slices, sharp cheese, and bright lemon dressing creates a light yet satisfying first course. Simple, refined, and perfect for showcasing quality ingredients.

Ingredients

• 4 medium fresh artichokes (about 800g)
• 100g aged Parmigiano-Reggiano
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Sea salt to taste
• Freshly ground black pepper to taste
• 30g fresh mint leaves (optional)
• 30g fresh flat-leaf parsley (optional)

Instructions

1. Cut each artichoke in half lengthwise. Remove the tough outer leaves by snapping them back until you reach the pale yellow inner leaves. Use a small sharp knife to trim away the fibrous outer layer of the stem and base.

2. Using a small teaspoon or melon baller, scoop out the purple-tipped thistle leaves and fuzzy choke from the center of each artichoke half, creating a clean cavity.

3. Thinly slice the prepared artichoke halves and stems on a mandoline slicer set to the thinnest setting, or use a very sharp knife to slice as thinly as possible. Immediately transfer slices to a bowl of cold water with the juice of half a lemon to prevent browning.

4. Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.

5. Drain the artichoke slices thoroughly and pat dry with paper towels to remove excess water, which is essential for the dressing to coat properly.

6. Place the dried artichoke slices in a large serving bowl and pour the dressing over them. Toss gently to coat all pieces evenly, then let sit for 3-5 minutes to allow flavors to meld.

7. Using a vegetable peeler or microplane, shave thin curls of Parmigiano-Reggiano directly over the dressed artichokes, reserving some for garnish.

8. If using fresh herbs, roughly tear the mint and parsley leaves and scatter them over the top just before serving. Finish with a drizzle of additional olive oil, a light seasoning adjustment of salt and pepper, and the remaining Parmesan shavings.

Substitutions

• For a smoother texture without the thistle texture, use artichoke hearts canned in water or frozen artichoke hearts, thawed and sliced thinly
• Substitute aged Asiago or Grana Padano for Parmigiano-Reggiano to vary the flavor while maintaining authentic Italian character
• Use fresh lime juice in place of lemon juice for a slightly different citrus note and more tropical flavor
• For those avoiding raw vegetables, blanch the artichoke slices in boiling salted water for 2-3 minutes, then chill and proceed with the recipe

Tips

• Artichokes oxidize quickly once cut, so work efficiently or keep slices submerged in lemon water until ready to serve
• Use a mandoline slicer for truly paper-thin, uniform slices that are essential to this dish's delicate texture
• Prepare this salad no more than 30 minutes before serving to prevent the artichokes from becoming soggy, though a brief rest allows flavors to develop
• Always use freshly grated or shaved Parmesan rather than pre-grated cheese, which contains anti-caking agents and will not provide the same creamy texture and flavor

This salad reflects the Northern Italian tradition of celebrating raw vegetables in their purest form, particularly popular in the Veneto and Piedmont regions. Raw artichoke preparations such as pinzimonio or insalata di carciofi are deeply rooted in Italian cuisine, honoring the spring artichoke harvest and the principle of simplicity and quality ingredients.

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