Artichoke carpaccio
Elevate your meal with this artichoke carpaccio. This easy recipe requires no cooking and is perfect for every occasion, as a starter or as main dish. Loaded with fine sliced artichokes, Parmigiano flakes and a a zesty lemon vinaigrette, this is salad is the recipe you need now.
Servings: 4 people
Calories: 129kcal
Equipment
- 1 paring knife to shave the artichoke
- 1 Large bowl to keep the clean artichokes
- 1 Sharp knife to cut the lemon in half, to remove the point and the stem of the artichoke
- 1 Small bowl to combine the vinaigrette
- 1 Fork to squeeze the lemon and to whisk the vinaigrette
Ingredients
- 2 fresh artichokes
- 3 lemons
- 20 gr parmigiano Reggiano Flakes 0,7 ounce
Vinaigrette
- 2 tablespoon extra virgin olive oil
- 1½ teaspoon freshly squeezed lemon juice
- 2 garlic cloves
- salt and black pepper to tase
Instructions
- Fill a large bowl with cold water and squeeze the juice of two lemons into it. This lemony water will prevent the artichokes from turning black due to oxidation.
- Using your hands, remove the leaves of the artichokes until you reach the soft, pale yellow heart.
- Cut off the top tips with a sharp knife and trim part of the stem, leaving about 2 inches from the base. Peel the stem with a paring knife or peeler to remove the tough, dark green outer layer. Position the paring knife at the base where the stem meets the artichoke and slice down until you reach the end (see image on the instructions paragraph).
- Cut the artichoke in half and rub it all over with lemon to prevent browning. Then, finely slice each half and immediately place the slices into the lemony water. Repeat with the remaining artichokes.
- In a small bowl, prepare the vinaigrette by combining olive oil, salt, freshly cracked black pepper, chopped garlic, and the lemon juice. Whisk with a fork until well combined.
- Drain the artichoke slices in a large colander.
- Arrange them on a serving plate, drizzle with the vinaigrette, and sprinkle with Parmigiano flakes. Toss gently and serve immediately.
Notes
Can you eat artichokes raw?
Absolutely! Just follow the recipe for a delicious raw artichoke salad. Do I need to remove the beard of the artichoke? The beard of the artichokes is also called choke. If the choke inside the artichokes is soft I wouldn't bother to remove it. On the other side, if it's pointing and hard, it's best to scoop it out with a teaspoon. In younger, more tender artichokes, the choke is soft and edible. Can I make the artichokes carpaccio in advance? As a general rule, it's best to eat raw artichokes right after cleaning them. This recipe is quick to make, so there's no need to prepare it ahead of time. However, you could try keeping the sliced artichokes in lemony water and storing them in an airtight container in the fridge for a few hours to prevent them from turning black. Keep in mind that I haven't tested this method. Why my artichokes are black? If your artichokes turned black, it’s likely due to oxidation. Artichokes oxidize quickly when cut and exposed to air, causing them to turn black. To stop it, rub them with lemon right away and put them in a bowl of water with lemon juice. Is it safe to eat raw artichoke heart? Yes, is totally safe to eat the raw artichokes. In fact they are packed with fiber, antioxidants, and prebiotics, which support gut health.
Absolutely! Just follow the recipe for a delicious raw artichoke salad. Do I need to remove the beard of the artichoke? The beard of the artichokes is also called choke. If the choke inside the artichokes is soft I wouldn't bother to remove it. On the other side, if it's pointing and hard, it's best to scoop it out with a teaspoon. In younger, more tender artichokes, the choke is soft and edible. Can I make the artichokes carpaccio in advance? As a general rule, it's best to eat raw artichokes right after cleaning them. This recipe is quick to make, so there's no need to prepare it ahead of time. However, you could try keeping the sliced artichokes in lemony water and storing them in an airtight container in the fridge for a few hours to prevent them from turning black. Keep in mind that I haven't tested this method. Why my artichokes are black? If your artichokes turned black, it’s likely due to oxidation. Artichokes oxidize quickly when cut and exposed to air, causing them to turn black. To stop it, rub them with lemon right away and put them in a bowl of water with lemon juice. Is it safe to eat raw artichoke heart? Yes, is totally safe to eat the raw artichokes. In fact they are packed with fiber, antioxidants, and prebiotics, which support gut health.
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