Best Shaved Artichoke Salad With Pine Nuts And Parmesan Cheese Recipes

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SHAVED ARTICHOKE SALAD WITH PARSLEY AND PARMESAN



Shaved Artichoke Salad with Parsley and Parmesan image

For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 artichoke hearts
2 1/2 teaspoons lemon juice
1/2 ounce Parmesan cheese, shaved
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/4 cup toasted hazelnuts or raw whole almonds, coarsely chopped
3 tablespoons parsley leaves, torn if large

Steps:

  • Halve each artichoke heart lengthwise.
  • Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
  • Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
  • Sprinkle nuts and parsley over the top, and serve immediately.

Nutrition Facts : Calories 124 g, Fat 12 g

SHAVED ARTICHOKE SALAD



Shaved Artichoke Salad image

Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 7

8 baby artichokes, cleaned
Vinegar for soaking (optional)
Zest and juice of a lemon
Chunk of Parmesan
3 tablespoons extra-virgin olive oil, more as necessary
Salt and pepper
Chopped fresh parsley or basil leaves for garnish

Steps:

  • Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.
  • Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.
  • Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 790 milligrams, Sugar 3 grams

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

SHAVED ARTICHOKE SALAD WITH PINE NUTS AND PARMESAN CHEESE



Shaved Artichoke Salad With Pine Nuts And Parmesan Cheese image

Provided by Amanda Hesser

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

10 small artichokes
Juice of 1/2 lemon
1/4 cup flat-leaf parsley leaves, coarsely chopped
4 tablespoons pine nuts
1/2 head radicchio, thinly sliced
1/4 cup extra virgin olive oil
Fine sea salt
Freshly ground black pepper
1/4 cup thin shavings of Parmesan cheese

Steps:

  • One artichoke at a time, peel away outer leaves, leaving tender pale green leaves. Cut off stem and spiny tops of leaves. Cut artichoke in half lengthwise and remove fibrous choke. Slice artichoke as thinly as possible and place in a bowl. Squeeze a few drops of lemon juice over it, and toss well. Repeat with remaining artichokes.
  • Add parsley, pine nuts and radicchio to bowl. Pour olive oil over mixture, and sprinkle with a little salt and pepper. Toss to coat. Add cheese, and toss gently. Taste for seasoning, and serve immediately.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 1 gram

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