Raw Artichoke, Lemon, and Parmesan Salad

Raw Artichoke, Lemon, and Parmesan Salad
Staff Writer
Raw ARtichoke Salad

Yasmin Fahr

Raw ARtichoke Salad

Artichokes are great any way you eat them — shaved when raw with a heavy dose of olive oil and cheese, steamed with the tender leaves dipped into a lemony-basil dressing of sorts, or grilled during the warmer months. 

2
Servings
133
Calories Per Serving
Deliver Ingredients

Ingredients

  • artichokes, stems removed
  • lemons
  • Juice of 1 Meyer lemon
  • Parmigiano-Reggiano
  • 2  Tablespoons  extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Directions

Peel off the outer layers of the artichokes until you reach the tender leaves. Prepare a bowl of water and then squeeze the juice of the 2 lemons in it. Cut the artichokes in half and remove any fuzzy bits in the middle, placing them immediately in the lemon water. Either slice the artichokes thinly or shave on a mandoline into a bowl. 

Dress the artichokes with the remaining ingredients, adding more cheese or salt and pepper as needed.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
2g
8%
Vitamin K (phylloquinone)
11µg
12%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.