Raw Artichoke Salad in citronette, an emulsion of oil, lemon juice, and salt. To enhance this recipe, I added Parmesan slivers and walnuts that completed this simple and very fresh side dish. If you like artichokes, find more recipes at Recipes with artichokes.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Autumn
- Energy 259.08 (Kcal)
- Carbohydrates 9.89 (g) of which sugars 1.23 (g)
- Proteins 6.51 (g)
- Fat 22.91 (g) of which saturated 4.00 (g)of which unsaturated 1.13 (g)
- Fibers 4.75 (g)
- Sodium 492.39 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 artichokes
- 4 walnuts
- 0.71 oz Parmesan Reggiano PDO (in slivers)
- 2 tbsp extra virgin olive oil
- 2 tsp lemon juice
- 0.5 tsp fine salt
Tools
The recipe includes IconA affiliate links
- Cutting board
- Food scale
- Bowl 0.5 l
- Peeler
Steps
Clean the artichokes by removing the tougher outer leaves, then use the peeler to clean the stem, keeping 3 inches. Cut off the tips. Halve them and use a small knife to remove the choke. As you work, immerse the artichokes in a bowl of water and lemon juice to prevent browning, and leave them for 15 minutes. The stems are not needed for this recipe, so dry them, place them in a bag, and freeze for other uses.
Prepare the citronette by emulsifying lemon juice with oil and salt. Drain and thoroughly dry the artichokes, slice them very thinly, place them on a plate, and season with the emulsion. Add Parmesan slivers and coarsely chopped walnut kernels. Mix well and serve.
