📋 Italian artichoke salad
This Italian artichoke salad is made with raw spiky artichokes, they are in season during the fall/winter. They are so tender, you don't need to cook them. Mixed with a fresh salad, topped with Parmesan flakes, and simply seasoned with salt, extra virgin olive oil and "real" balsamic vinegar.
Servings 1 person
Cleaning the artichoke
First, remove the external hard leaves, until the yellow flesh appears.
Then remove all the dark green tops of the leaves which have no meat and end with spikes.
Last peel off the green layer of the steam.
Immediately immerse the artichokes in water and lemon otherwise they turn black
Cut the artichokes into quarters
Cut the internal leaves
Slice them in thin slices
Compose the salad
Put on the plate some tender salad leaves
Layover the sliced artichoke
Add some freshly shredded Parmesan
Season with salt, pepper, and extra virgin olive oil
- Before you get started, wear a pair of dispensable gloves as artichokes stain. Prepare a bowl with fresh water and lemon juice.
- Not all artichokes can be eaten raw,make sure you are baying the right one
Calories: 229kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 219mg | Potassium: 654mg | Fiber: 7g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 45mg | Calcium: 125mg | Iron: 2mg