Recipe Overview
This shaved artichoke salad captures the clean and refined side of Tuscan cuisine. Thinly sliced baby artichokes are brightened with lemon, balanced by the nuttiness of Parmigiano Reggiano, and layered over peppery wild arugula for a fresh plate that works beautifully as an antipasto or a light first course.
Why It Stands Out
The texture is the star here: crisp artichokes, airy shavings of Parmigiano, and tender arugula all tied together with lemon and extra-virgin olive oil. The result is simple, clean, and elegant without losing its rustic identity.
Chef’s Approach
Use the freshest baby artichokes possible and shave them thinly at the last minute. Immediate contact with lemon juice keeps the flavor bright and the color clean, while a restrained hand with seasoning lets the raw ingredients speak clearly.
Ingredients
- 120 g baby artichokes, trimmed and thinly shaved
- 57 g Parmigiano Reggiano, shaved
- 30 g fresh lemon juice
- 27 g extra-virgin olive oil (D.O.P.)
- 28 g wild baby arugula
- Sea salt and freshly ground black pepper, to taste
Preparation
- Trim the baby artichokes down to the tender hearts, then shave them very thin with a knife or mandoline.
- Place the shaved artichokes in a bowl immediately and toss with the fresh lemon juice to prevent oxidation.
- Add the shaved Parmigiano Reggiano, a pinch of sea salt, and freshly ground black pepper.
- Drizzle with extra-virgin olive oil and toss very gently so the slices remain light and delicate.
- Dress the wild baby arugula separately with a few drops of olive oil and a touch of salt.
- Arrange the arugula on the plate, top with the artichoke mixture, and finish with one final drizzle of Tuscan olive oil.
Ready for Menu Planning
This recipe is structured for your Salad Station workflow and can be used directly inside the Tuscany Cuisine Menu Builder for elegant antipasto and seasonal tasting menus.
Chef Notes
Baby artichokes should be trimmed with care so only the tender inner leaves and heart remain. This dish depends on freshness, so plate it immediately after shaving and dressing for the cleanest texture and brightest finish.
Service Suggestions
- Serve as an antipasto with warm crostini or focaccia on the side.
- Pair with sparkling wine or a crisp northern Italian white.
- Finish with extra Parmigiano tableside for a more luxurious presentation.
- Use ring molds for a refined plated menu format.
| Calories | 210 kcal |
| Protein | 9 g |
| Carbohydrates | 9 g |
| Fat | 16 g |
| Fiber | 5 g |
| Cholesterol | 15 mg |
| Sodium | 320 mg |