RAW ARTICHOKE SALAD

Raw Artichoke Salad image

In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.

Provided by David Tanis

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 baby artichokes
1 tablespoon lemon juice
1 small garlic clove, smashed to a paste, optional
Salt and pepper
3 tablespoons extra virgin olive oil
2 handfuls arugula
Parmesan, for garnish

Steps:

Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 3 grams