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Side Dish

Raw artichoke salad

Amaryll Schwertner

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4 medium-sized fresh California artichokes
3 ounces extra virgin olive oil
sea salt
2 ounces reggiano parmesan cheese
1 lemon
Italian parsley (optional, season to taste)


Soak the artichokes in water with lemon juice, which keeps the vegetable from changing color.

Using a sharp paring knife, carefully cut off much of the stem of the artichoke. Starting at the top of the globe and moving the knife in a circular motion around the artichoke, cut away the fibrous outer leaves.
Cut the artichoke heart lengthwise and thin. Place the artichoke pieces in a metal bowl with olive oil, sea salt, lemon juice (to taste) and parsley (optional). Toss this mixture and immediately plate the dish. Top the salad with shaved reggiano parmesan.

Serves 2.

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