Raw artichokes in salad a tasty and distinctive side dish, often served as an appetizer or to accompany a special and unique aperitif. It is important to use small and tender artichokes; I used the “castraure” which are typical artichokes from the island of Sant’Erasmo in Venice. The “castraure” are a Slow Food presidium collected from late April to early June and are excellent to use raw to prepare the typical castraure salad or for preparing main courses or omelets. The raw artichoke appetizer can be enriched with slices of Parmesan and walnut kernels or seasoned with lemon or orange juice. I recommend checking out all the ARTICHOKE RECIPES, I’m sure you’ll find some other recipes to try. Now let’s see how to eat and prepare raw artichokes, and if you try them, let me know. Barbara
Here are some other recipes I recommend you try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare raw artichokes in salad
- 4 artichokes (castraure)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- lemon (optional)
How to prepare raw artichokes in salad
Let’s start preparing the raw artichoke salad, clean the artichokes, remove the tough outer leaves, cut off the spiny tip and the stem.
Wash the artichokes under running water and slice them finely. If you don’t plan to serve them immediately, keep them soaked in water and lemon to prevent them from turning dark.
Once sliced, season them with salt, pepper, and plenty of extra virgin olive oil, and if you like, you can add lemon or orange juice; serve the castraure salad immediately.
How to store raw artichokes in salad
Raw artichokes in salad should be consumed immediately to prevent them from turning dark
