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.
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.
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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.