Insalatina di Carciofi (Artichoke Salad)
 
 
Recipe from "A Family Farm In Tuscany" - by Sarah Fioroni
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 1 lb whole artichokes (or you can used canned artichoke hearts like I did!)
  • ½ lemon
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • 1 pinch freshly ground pepper
  • 1 tablespoon lemon juice
  • 1½ ounces thinly sliced Parmesan cheese
Instructions
  1. Clean the artichokes, removing the hard outer leaves. Cut off the tips. Leave at least 1½ inches of the stems, but peel off the stringy outer layer. Place the cleaned artichokes in a bowl of cold water.
  2. Squeeze the juice from the lemon into the water and drop the lemon into the artichokes with the water. Set aside for at least 30 minutes. (If using canned, skip this first step and instead just drain and rinse the canned artichoke hearts)
  3. Drain and thinly slice the artichokes lengthwise to make about 4½ cups.
  4. Transfer the artichokes to a bowl and dress with the olive oil, salt, pepper, and lemon juice. Toss to combine.
  5. Then arrange the artichokes on a serving platter and top with the Parmesan cheese.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/artichoke-salad-a-blogging-book-tour-a-family-farm-in-tuscany/