Raw Artichoke & Herb Salad
  • CourseSalad, Side dish
  • CuisineVegetarian
Servings
2-3people
Servings
2-3people
Ingredients
  • 2-3large globe artichokes
  • 3 Tbsp lemon juice, freshly squeezed
  • 4Tbsp extra virgin olive oil
  • 2cups arugula
  • 1/2cup mint leaves, torn into pieces
  • 1/2cup cilantro, torn into pieces
  • 1oz Pecorino or Romano cheese, thinly shaved
  • 1pinch lemon pepper
Instructions
  1. Prepare a bowl of water mixed with half of the lemon juice.
  2. Remove stem from 1 artichoke and pull off tough outer leaves. Once you reach the softer, pale leaves, use a large, shape knife to cut across the flower so that you’re left with the bottom quarter. Use a small, sharp knife or a vegetable peeler to remove the outer layers of the artichoke until the base, or bottom, is exposed. Scrape out the hairy “choke” and put the base in the acidulated water. Discard the rest, then repeat with the other artichoke(s).
  3. Drain the artichokes and pat dry with paper towels.
  4. Using a mandolin or large, sharp knife, cut the artichokes into paper-thin slices and transfer to a large mixing bowl. Squeeze over the remaining lemon juice, add the olive oil, and toss well to coat.
  5. You can leave the artichoke for up to a few hours if you like at room temperature. When ready to serve, add arugula, mint, and cilantro to the artichoke and season with a pinch of lemon pepper. Toss gently and arrange on serving plates. Garnish with cheese shavings.
Recipe Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

Raw Artichoke & Herb Salad
Print Recipe
  • CourseSalad, Side dish
  • CuisineVegetarian
Servings
2-3 people
Servings
2-3 people
Ingredients
  • 2-3 large globe artichokes
  • 3 Tbsp lemon juice, freshly squeezed
  • 4 Tbsp extra virgin olive oil
  • 2 cups arugula
  • 1/2 cup mint leaves, torn into pieces
  • 1/2 cup cilantro, torn into pieces
  • 1 oz Pecorino or Romano cheese, thinly shaved
  • 1 pinch lemon pepper
Servings: people
Units:
Instructions
  1. Prepare a bowl of water mixed with half of the lemon juice.
  2. Remove stem from 1 artichoke and pull off tough outer leaves. Once you reach the softer, pale leaves, use a large, shape knife to cut across the flower so that you’re left with the bottom quarter. Use a small, sharp knife or a vegetable peeler to remove the outer layers of the artichoke until the base, or bottom, is exposed. Scrape out the hairy “choke” and put the base in the acidulated water. Discard the rest, then repeat with the other artichoke(s).
  3. Drain the artichokes and pat dry with paper towels.
  4. Using a mandolin or large, sharp knife, cut the artichokes into paper-thin slices and transfer to a large mixing bowl. Squeeze over the remaining lemon juice, add the olive oil, and toss well to coat.
  5. You can leave the artichoke for up to a few hours if you like at room temperature. When ready to serve, add arugula, mint, and cilantro to the artichoke and season with a pinch of lemon pepper. Toss gently and arrange on serving plates. Garnish with cheese shavings.
Recipe Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

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