Each spring we return to Umbria and one of the simple joys is picking fresh artichokes and fava beans straight from our garden. Their season is short, lasting only a few weeks, so while they are available I use them constantly in the kitchen. Young artichokes, shaved thin and served raw in a salad, are one of my favorite preparations — bright, crunchy and full of delicate flavor.

This salad highlights how great Italian cooking often relies on a few excellent, seasonal ingredients treated with care. When artichokes are at their peak, I make this salad for lunch multiple times a week. The combination of raw artichoke, peppery greens and shaved cheese is simple but memorable.

Cleaning artichokes can seem intimidating at first, but it’s straightforward with a little practice. As you trim each artichoke, place the slices into lemon-infused water to prevent browning and preserve their pale color. Use a very sharp knife to slice the artichokes thinly so they remain crisp rather than chewy. After slicing, toss them briefly in lemon to maintain color and freshness.

In Umbria this salad is traditionally made with peppery arugula, which pairs wonderfully with the raw artichoke. Any young, tender greens will work if top-quality arugula is not available. For cheese I often choose shaved Pecorino Romano for a sharper note, though the buttery mildness of Parmesan also complements the salad beautifully.

The dressing can be as simple as lemon juice, extra virgin olive oil, sea salt and freshly cracked black pepper. I prefer a light vinaigrette whisked with a touch of Dijon mustard to add a gentle tang and to help emulsify the oil and lemon. If you can’t find fresh artichokes, jarred plain artichoke hearts (not marinated) can substitute in a pinch, but nothing beats the texture and flavor of fresh young artichokes.

Buon Appetito!
Deborah Mele

Raw Artichoke, Arugula, & Shaved Parmesan Cheese Salad

Yield:
Serves 4

Prep Time:
15 minutes

Total Time:
15 minutes

A raw salad that is best made with young, fresh artichokes.

Ingredients

8 small cleaned artichokes (see notes above)
1 lemon, squeezed
8 cups fresh arugula
4 ounces shaved Parmesan cheese

Dressing:

Juice of 1 lemon
3/4 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste

To Serve:

Additional fresh cracked black pepper

Instructions

Arrange the arugula on four salad plates.
Use a sharp knife to thinly slice each artichoke and place the slices in a bowl with the lemon juice, tossing to coat.
Once all the artichokes are sliced and tossed in lemon, arrange them over the arugula.
Divide the shaved Parmesan over the artichokes.
In a small bowl, whisk the dressing ingredients until emulsified, then drizzle over each salad.
Serve immediately, finishing each plate with freshly cracked black pepper.

Nutrition Information:

Yield: 4
Serving Size: 1 cup

Amount Per Serving:
Calories: 502
Total Fat: 36g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 26g
Cholesterol: 24mg
Sodium: 766mg
Carbohydrates: 36g
Fiber: 15g
Sugar: 4g
Protein: 16g

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