Back on the horse (yes — again) with a lemon-y, raw artichoke salad

February 18, 2013 at 2:36 pm 1 comment



Let’s not discuss how long I’ve been gone. Let’s just not.

INSTEAD, let’s talk about the totally delicious salad I just made by thinly slicing raw artichokes. Oh man, oh man.

This salad was inspired by one that they serve at one of my favorite little italian places in NYC called Bianca. Every time I go I make sure to get myself a big plate of lemon-drenched raw artichoke slices and marvel at how delicious they make it. My version is a little more rustic (I’m guessing they use a mandolin), but it really tastes pretty much the same.

Here’s what you’ll need:



5 lemons

3 large artichokes


Shaved parmigiano-reggiano

Extra virgin olive oil

Salt and pepper, to taste

Note: This could be made easier with a mandolin, if you’re impressive like that. I ended up just slicing thinly with a knife and found it to work even better.


Get a large bowl and fill with water. Squeeze 2 juice of two lemons into water and throw the lemon halves in as well. (This lemon water will store your artichokes as you’re cutting them to prevent browning)

Cut excess stem from artichoke (leave only about 1/2 inch). Chop off the tip of the artichoke about an inch from the tip. Chop artichoke in half and using a spoon or knife, remove the inner choke and sharp, inner petals on both halves. Peel off tough outer leaves until you reach the lighter green, softer leaves. (Note that there will be a lot of waste — that’s just what happens when you work with artichokes. Don’t be afraid to throw away all those tough leaves and let them go.) Repeat this for both halves and for rest of artichokes until you’re left with cored, peeled, artichoke halves.

Start at the end of the artichoke (where you had cut off the sharp tip) and begin slicing across the artichoke half in very thin slices. As you make your way to the stem, throw your thin slices into the lemon water to soak. Continue until all artichoke halves are soaking.

After about 10 minutes of soaking in the lemon water, put the artichoke slices into a salad spinner and spin until all or most of the moisture is gone. Transfer to a large bowl and toss with arugula. Dress the salad with lemon juice, olive oil, salt, pepper, and cheese, to taste.




Entry filed under: Meals.

keeping it simple

1 Comment Add your own

  • 1. Liz  |  February 18, 2013 at 3:38 pm

    Glad you’re back, Jess!


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