Raw Artichoke and Grana Salad: the Fresh and Quick Recipe
How to prepare the perfect Artichoke Salad: tricks to prevent browning and keep them crunchy
The main issue when preparing a raw artichoke salad is oxidation: it takes only a few moments in the air for the artichoke to go from a bright green to an unappetizing brown.
Also, if not cleaned meticulously removing every trace of tough leaves and the internal “choke,” the texture will be woody instead of crunchy and delicate.
The secret to solving these issues is speed and the immediate use of acidulated water, combined with an extra-fine cut that allows the dressing to penetrate evenly, softening the fibers without removing the characteristic raw “crunch”.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients for Raw Artichoke and Grana Salad
- 3 artichokes
- to taste Grana Padano PDO
- 1 lemon
- to taste extra virgin olive oil
- to taste salt
- 1 pinch black pepper
Tools
- Mandoline
- Bowl
- Lemon squeezer
How to prepare the perfect Artichoke Salad
Fill a large bowl with cold water and add the juice of half a lemon. This step is essential to immerse the artichokes as you cut them and prevent oxygen from darkening them.
Start by removing the stems and cutting about 1 3/16 inches from the tips. Peel the artichokes, removing the tougher outer leaves until you reach the heart, where the leaves are light and tender.
Cut each artichoke heart in half lengthwise. Using a small knife or teaspoon, gently scoop out the center to remove all of the “choke” or internal fuzz.
Slice the artichokes very thinly. Immediately immerse the slices in the acidulated water prepared earlier. Let them rest for a few minutes so they stay white and become even firmer.
Drain the artichokes well and pat them dry gently. Arrange them on a serving plate. In a small bowl, make a citronette by emulsifying extra virgin olive oil, the remaining lemon juice, salt and pepper. Pour the dressing over the artichokes and finish with generous shavings of Grana Padano. Serve immediately to enjoy maximum freshness.
Ingredient Notes and Substitutes
Artichokes: Choose very firm, closed artichokes, preferably spineless, such as “mammole” or young Sardinian artichokes if available.
Cheese: Grana Padano PDO is perfect for its mild sweetness, but if you prefer a stronger flavor you can use Pecorino Romano or aged Ricotta Salata.
Citronette: You can add one teaspoon of mild mustard to the emulsion for a sharper note.
Storage
In the refrigerator: Raw artichoke salad should be eaten immediately. If stored, the lemon will start to “cook” the fibers and the artichoke will lose its typical crunchiness and become soft.
Not suitable for freezing.
Recipe Variations
With Nuts: Add walnut halves or toasted pine nuts for extra crunch.
With Citrus: Replace the lemon with orange juice and add a few orange supremes to the plate.
Richer: Add small dice of green apple (Granny Smith), which pairs wonderfully with the artichoke’s slightly bitter flavor.
Tips
Kitchen gloves: If you don’t want stained hands, wear gloves while cleaning the artichokes or rub your fingers with lemon.
Mandoline: For a professional result and paper-thin slices, use a well-sharpened mandoline, taking great care of your fingers.
