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    Home » Appetizers » Italian Shaved Artichoke Salad

    Italian Shaved Artichoke Salad

    Published: Apr 11, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 20 minutes
    Jump to Recipe Jump to Video Print Recipe
    shaved artichoke salad with parmigiano arranged on an oval platter with lemon slices

    A quick and easy shaved artichoke salad made with fresh artichokes, Parmigiano cheese, and a tangy lemon dressing. A perfect appetizer or side dish for a holiday meal, dinner with friends, or also great as a healthy lunch. It takes less than 20 minutes to make and has only 5 ingredients!

    shaved artichoke salad with parmigiano arranged on an oval platter with lemon slices
    Jump to:
    • Ingredients
    • How to clean the Artichokes
    • Instructions
    • Variations
    • Storage
    • FAQ & Tips
    • Related Recipes you might like:
    • 📖 RECIPE

    I love artichokes but I always tend to cook them, to make dishes like this Lasagna with Artichokes and Mozzarella, or this Mashed Potato Gratin with Artichokes.

    In Italy is very common practice to dip the raw artichoke leaves in good quality olive oil and salt, and then eat them, biting out the tougher part. This is called Pinzimonio, and you can eat it with all kinds of raw vegetables.

    But last year, on our Christmas lunch table, there was a large platter of this shaved artichoke salad with Parmigiano and lemon. It was a new way for me to serve raw artichokes and I loved them so much I ate half of the platter!

    So if you need a quick and easy appetizer for your Easter or Christmas lunch, this shaved artichoke salad with Parmigiano would be perfect! Simple but elegant and delicious.

    Ingredients

    To make this Italian Artichoke Salad you'll only need 5 ingredients. Having just a few ingredients, you'll need to make sure they're the best quality to get the best result!

    ingredient list for shaved artichoke salad
    • Artichokes. I usually prefer to use the small artichoke variety because they're tastier and less bitter. If you can only find the large globe artichokes in your area, you can of course still use them to make this artichoke salad!
    • Parmigiano. This cheese is essential to balance the bitterness of the artichoke and the sourness of the lemons. Together they make a perfect trio! Get a good quality slice of Parmigiano or Grana Padano, and make sure they're the real thing.
    • Olive Oil. Good quality extra-virgin olive oil also totally makes the difference here. I use, of course, Tuscan olive oil. But any EVO Oil from Italy, Greece, or Spain is usually the best on the market.

    See the recipe card for quantities and instructions.

    How to clean the Artichokes

    Cleaning the artichokes is definitely what takes the most time in this artichoke salad. If you've never cleaned fresh artichokes before, it may take you a bit more the first time. But soon you'll get the hang of it and do it much more quickly. You can also find the video instructions in the recipe card below.

    Start by taking off the outer leaves. Usually, you should take off 2-3 layers of leaves, until you feel that the internal leaves are much softer at the base. (1)

    Keeping the knife on an angle, cut off what remains of the ripped leaves at the base until the stem also comes off. (2)

    steps 1 and 2 to clean fresh artichokes

    Cut off the top parts of the leaves, keeping only about 1 inch of the leaves. (3)

    Cut the artichoke heart in half, then with a spoon scrape off completely all the fuzzy core, until you're left only with the flesh and the leaves. (4)

    steps 3 and 4 to clean fresh artichokes

    TIP: Remember to wear gloves and rub lemon juice on the cutting board and knife to avoid staining. Keep the cut artichokes in a bowl of water with lemon juice to avoid oxidation.

    Instructions

    Now that you're artichokes are cleaned and floating in their lemon water, you can start preparing the easy part of the recipe for this Italian shaved artichoke salad.

    In a bowl, mix the olive oil, lemon juice, salt, and pepper. Then set the dressing aside. (1)

    Take the artichoke hearts out of the water one by one and slice them finely. Add the slices immediately back to the lemon water to avoid oxidation. (2)

    steps 1 and 2 to make artichoke salad

    Drain the artichoke slices, then pour the dressing and mix well with a spoon. (3)

    Transfer to a serving platter and cover with freshly shaved Parmigiano cheese. (4)

    steps 3 and 4 to make artichoke salad

    Variations

    You can customize this salad to your liking with a few tweaks and additions:

    • Olives - add Italian black olives to the salad for a more intense flavor.
    • Greens - add a bed of lettuce or, even better, arugula, to make the salad more filling and scenographic.
    • Prosciutto - add a few slices of good quality Prosciutto, like San Daniele, to make the appetizer more complete.
    • More Vegetables - you can add shaved raw fennel, celery, or Brussel sprouts to the salad to give it a twist.
    • Fruits - if you're a fan of sweet and savory combos, try adding some slices of pears or apples to your salad!

    Storage

    You can store this salad covered with saran wrap or inside an airtight container in the fridge for 2-3 days.

    I do not recommend freezing it.

    FAQ & Tips

    How can I avoid the artichokes turning brown?

    It's very important to drop the cleaned artichoke hearts immediately in a bowl of water and lemon juice to avoid oxidation.

    Can I use canned artichokes?

    No, for this recipe you must use fresh artichokes to have a nice and crispy bite. Canned artichokes are soft and watery, so not ideal for this recipe.

    Can I make this recipe in advance?

    Fresh artichokes are very delicate and tend to oxidate quickly. So for the best result and presentation, I recommend assembling only at the last minute before serving. You can clean the artichokes in advance and leave them in a bowl with water and lemon juice for a few hours. Cut them into thin slices only just before assembly.

    shaved artichoke salad with parmigiano cheese and lemon slices on an oval platter with a serving spoon

    Related Recipes you might like:

    • Tomato and Mozzarella Caprese Bruschetta
    • Sausage Stuffed Mushrooms
    • Spicy Sriracha Chickpea Salad
    • Classic Tomato Bruschetta

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    📖 RECIPE

    shaved artichoke salad with parmigiano arranged on an oval platter with lemon slices

    Italian Shaved Artichoke Salad

    A quick and easy salad with crispy fresh artichokes and shaved Parmigiano cheese served with an olive oil and lemon dressing. A perfect appetizer for any lunch or dinner.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Author: Jessica Montanelli

    Ingredients

    • 4 Artichokes, the smaller variety
    • 2 Lemons
    • ¼ cup Extra-Virgin Olive Oil
    • Parmigiano cheese, 1 solid slice
    • Salt
    • Black Pepper

    Instructions

    • Start by cleaning the artichokes (see the post for detailed instructions on how to clean the artichokes) and keep the artichoke hearts in a bowl of water with the juice of half a lemon, to avoid oxidation.
    • When all the artichokes are cleaned, thinly slice them with a knife or using a mandoline. Keep the slices as well in the bowl with lemon water.
    • Drain the artichoke slices and add them to an empty bowl. Mix the olive oil with the juice of 1 lemon (about 3 tablespoons), salt, and black pepper.
    • Pour the dressing over the shaved artichokes and mix well with a spoon.
    • Shave the Parmigiano slice with a potato peeler or a mandoline, then mix again and transfer to a serving platter.
    • Serve with lemon slices and top with more shaved Parmigiano cheese.

    Video

    Notes

    You can clean and slice the artichokes in advance and keep them in the lemon water until you’re ready to serve. You can also prepare the dressing and the shaved Parmigiano in advance so you can assemble the serving platter in just a few minutes.
    Leftovers can be stored covered in the fridge for 2-3 days.

    Nutrition

    Calories: 195 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 122 mg | Potassium: 548 mg | Fiber: 8 g | Sugar: 3 g | Vitamin A: 29 IU | Vitamin C: 44 mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Appetizer
    Cuisine: Italian
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    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

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