Artichokes are a very commonly used vegetable in cooking. They can be enjoyed raw or cooked. They are low in calories and rich in vitamins and minerals. They help digestion and lower cholesterol and triglyceride levels in the blood. They also have diuretic and cleansing properties.
In today’s preparation we will use them raw with a simple but flavorful salad.
- Difficulty: Very easy
- Cuisine: Italian
Ingredients
- artichokes
- olive oil
- lemon
- Parmigiano Reggiano PDO
- salt
- pepper
Preparation
HOW TO CLEAN ARTICHOKES.
First, prepare a bowl with water and lemon juice. This will prevent the cleaned artichokes from turning dark.
Remove the thorny tips and the tough end of the stem. From the stem, keep only the softer inner part. Remove the outer leaves that are thicker and tougher.
Prepare the artichoke and parmesan salad using only the heart of the artichoke. For simplicity, once you have removed the stem, you can cut the artichoke in half. Scoop out the choke from the center to remove the hairy part. Then slice into thin strips (julienne) and place the cleaned artichokes in the bowl of water and lemon.
THE CITRONETTE.
Prepare the dressing by emulsifying lemon juice, olive oil, salt and pepper. The amount of oil should be double the amount of lemon juice.
Add the parmesan shavings and mix well to combine everything.
ASSEMBLING.
Drain the artichokes and place them in a salad bowl. Dress with the prepared citronette.
Serve with a sprinkle of pepper, a drizzle of oil and the parmesan shavings.
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