Artichoke carpaccio is a fresh, quick recipe that’s perfect for spring, ideal as a light starter or an elegant side dish, and also as a detox main course.
Prepared with raw artichokes sliced very thinly and dressed with extra virgin olive oil, lemon and Parmesan shavings, this dish brings out the natural flavor of seasonal ingredients to the fullest.
Easy to make in just a few minutes, artichoke carpaccio is a perfect solution if you’re looking for a healthy, tasty no-cook dish. In this guide you’ll learn how to clean the artichokes, how to slice them correctly and all the tips to get a result as perfect as at a restaurant.
Francy’s tip: to increase iron absorption you should pair artichokes with vitamin C.
Here’s how:
– use fresh lemon juice as I did in the recipe
– add arugula or parsley
avoid pairing them immediately with tea or coffee, which reduce absorption
So, are you ready to be won over by this artichoke carpaccio? Wash, slice… and let the flavor wrap you up!
Oh wow, how delicious!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring
Ingredients. Artichoke Carpaccio: fresh, quick and perfect for spring
- 3 artichokes (thinly sliced)
- to taste lemon juice
- to taste Parmesan (shavings)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste arugula
Tools. Artichoke Carpaccio: fresh, quick and perfect for spring
- 1 Mandoline
Steps. Artichoke Carpaccio: fresh, quick and perfect for spring
Here is my artichoke carpaccio: fresh, quick and perfect for spring
Clean the artichokes: remove the tougher outer leaves. Cut off the tip. Peel the stem — you can eat it raw in the salad. Cut in half and remove any inner “choke” if present.
Slice the artichokes very thinly with a knife or mandoline. Immediately place the slices in cold water with lemon. Leave them for a few minutes. Drain and dry well. Arrange the slices on a large plate in a circular pattern. Dress with extra virgin olive oil, lemon juice, salt and pepper. Finish with Parmesan shavings. Add arugula or herbs as you like, capers (optional).
Tip
Slice the artichokes at the last moment and dress them just before serving.
FAQ (Questions and Answers)
How do I prevent artichokes from turning brown?
You should immediately immerse them in water with lemon after slicing. This stops oxidation and keeps them pale.
Which artichokes are best for carpaccio?
The best are tender, thornless varieties, such as Roman artichokes.
Can it be prepared in advance?
Better not. Artichoke carpaccio should be prepared and eaten immediately to maintain freshness and crunch.
Can it be made without Parmesan?
Of course, you can replace it with pecorino or omit it for a vegan version.
How much iron do 3 artichokes contain compared to meat?
Many think that iron is found only in meat, but that’s not entirely true.
– 3 medium artichokes provide about 2.5 – 3 mg of iron
– 1 slice of meat (about 3.5 oz, ~100 g) provides about 2 – 2.6 mg of iron
Surprise: artichokes can contain an amount of iron similar to (or even slightly higher than) a portion of meat.
There is, however, a key detail that almost no one considers:
plant iron is not absorbed in the same way as meat iron.
The “trick” is very simple but makes a real difference: pair artichokes with a source of vitamin C on the same plate.
Arugula is not an arbitrary choice in this recipe. It also contains a good amount of vitamin C, which helps improve iron absorption from the artichokes.
