Prep 15 minutes

-

Serves 4 as a side salad

Difficulty 2

Shaved globe artichokes with lemon, olive oil and parmesan

Shaved globe artichokes with lemon, olive oil and parmesan

Prep 15 minutes

-

Serves 4 as a side salad

Difficulty 2

Artichokes come into season in spring and autumn. When they are young, they are ideal to serve raw in a salad as they have a lovely texture when shaved. Add lots of lemon juice to prevent them from oxidising and turning brown while you work with them. You can beef this salad up by serving it with seared tuna, or add some cannellini beans, too. We just love it simple.

2 new season globe artichokes

Juice of 1 lemon, plus ½ lemon extra for rubbing

2-3 tbsp extra-virgin olive oil

Parmesan, thinly shaved, to serve

1.  To prepare the artichokes, trim about 2cm of the tip of the globe off with a serrated knife. Rub the cut edge with lemon and then peel away the outer leaves, until you come to the pale inner heart. Trim the stalk (you can peel the stalk to the cire also and rub with lemon), then using a vegetable peeler, peel the outer green flesh of the base until you come to the inner pale flesh. Rub any cut edges with lemon, then using a mandolin, shave the artichoke heart into a bowl with the lemon juice added. Note: When you get half-way, you’ll need to remove the hairy choke with a teaspoon, once you see the centre, just scrape the hairy choke out and continue shaving. Toss artichoke to coat in the lemon juice and set aside until ready to serve – the artichoke will stay nice and crunchy in the fridge for up to one day.


2.  To serve, drain excess lemon juice from artichoke and drizzle with olive oil, and season to taste. Transfer to a bowl and scatter over lots of parmesan, then serve.

INGREDIENTS

METHOD

Recipe and image by Lisa Featherby.

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