Artichoke salad is my favorite spring recipe and is always on the menu when I visit my parents in the spring. Artichoke salad is an authentic Italian recipe made with shaved raw artichokes, shaved parmesan, walnuts and a lemon dressing. The texture of this salad brings the bittersweet notes of the shaved tender artichokes, the creamy flavor of the Parmesan, and the nutty crunch of the walnuts to the palate, and it’s all coated in a zesty lemon olive oil dressing that brightens up this recipe.
I remember devouring this salad as a kid. I always liked it and sometimes it was a quick lunch accompanied by some crusty bread. If you’ve never tried a salad with shaved artichokes, now is the time.
Why you’ll love this recipe
– It’s a well balanced dish in terms of textures and flavors.
– This artichoke salad requires 6 ingredients and is ready in less than 30 minutes.
– It’s light, full of antioxidants and has a great amount of protein from the parmesan and walnuts.
– It is vegetarian and gluten free.
– You’ll bring an elegant and sophisticated dish to the YOUR table that is tasty.
Artichoke Salad Ingredients
To prepare this salad you will need:
Artichoke: As I shared with you in this post, artichokes are high in fiber and antioxidants. They are a great source of vitamins C and K, and they have diuretic and detoxifying properties – definitely a vegetable that combines flavor with beneficial nutrients. So why not reap the benefits now?
Parmesan: The Italian cheese, some shaved Parmesan adds creaminess to the dish. It is one of the best cheeses, if not the best, to eat as it contains all the essential proteins.
Lemon: Lemons, preferably organic, not only make the artichokes shine, but also add a tartness to the dish, making it very balanced between the saltiness of the Parmesan and the sweetness of the artichokes.
EVOO: I usually use 3 parts EVOO, 1 part lemon juice, salt and pepper to make this citronette. Easy, peasy.
Walnuts: they make the dish crunchy and are rich in omega 3.
Parsley: just for an added touch of green.
How to make artichoke salad
First, clean the artichokes. Follow the instructions here. After cleaning the artichokes, place them in lemon water. Prepare all the remaining ingredients. Grate the parmesan, break the walnuts and prepare the citric acid with EVOO, lemon juice, salt and pepper. Chop the basil.
Now slice all the artichokes into thin slices. I usually use a knife, but for best results, use a potato peeler as it will make them thin and tender.
Take a serving plate, place the artichokes, parmesan and walnuts on it, drizzle everything with the vinaigrette and sprinkle with parsley.
Your artichoke salad is ready: serve it and MANGIA!
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Variations and Substitution for the artichoke salad
This salad is great as is, but you can add some arugula or shaved fennel if you like.
You can substitute pecorino for the parmesan, which will add more saltiness the dish.
You can substitute pecans for the walnuts.
If you are dairy-free or vegan, omit the cheese and enjoy this salad as is.
Serving and storing suggestions
This salad makes a great light lunch, accompanied by some focaccia. It is also a perfect appetizer or an elegant side dish for your family or for your guests.
I recommend to eat this salad immediately, even if you follow all the steps and used lemon, the artichokes might turn black after a while.
Which wine to pair with artichoke salad?
Artichokes are difficult to pair as they contain cynarin, which has the peculiar property of making dry wine taste sweet. But luckily this recipe has a lemon dressing and Parmesan shavings which makes pairing easier.
A white wine is always a good choice and if you are serving this dish as a side dish, a crisp white wine like Sauvignon Blanc works, especially because of the citrus vinaigrette.
If you’re serving this as an appetizer instead, I recommend a bubbly such a dry brut from Franciacorta.
Ingredients
- 2 artichokes
- 1 tsp parsley
- 1 tbsp extra virgin olive oil
- ¼ cup shaved parmesan
- 2 tbsp walnuts chopped
- 4 tsp lemon
- 1 tsp salt
- 1 tsp crushed pepper
Instructions
- First, clean the artichokes. After cleaning the artichokes, place them in the lemon water.
- Prepare all the remaining ingredients. Grate the parmesan, break the walnuts and prepare the dressing with EVOO, lemon juice, salt and pepper. Chop the parsley.
- Now slice all the artichokes into thin slices (see notes).
- Take a serving plate, place the artichokes, parmesan and walnuts on it, drizzle everything with the vinaigrette and sprinkle with parsley. Your artichoke salad is ready: serve it and MANGIA!
Notes
- I usually use a knife, but for best results, use a potato peeler as it will make them thin and tender.
Nutrition
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Molto invitante!