Shaved Artichoke and Parmesan Salad can be served as a first course, or served with cold lamb, beef, or seafood. In this recipe, your are using the hearts of the artichoke only. I slightly adapted this recipe from the New York Cookbook by Molly O’Neill.
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Learn about the History and Legends of Artichokes and more of Linda’s great Artichoke Recipes.
- 3 tablespoons lemon juice, freshly squeezed, divided
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup plus 2 tablespoons olive oil, extra-virgin
- 1 tablespoon fresh mint leaves, minced
- 1 wedge (4 ounces, not grated) Parmesan Cheese (Parmigiano-Reggiano), top quality
- 4 large fresh artichokes, uncooked*
- Additional fresh mint leaves (for garnish)
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In a glass or ceramic bowl, combine 2 tablespoons of the lemon juice with the salt and pepper. Whisking vigorously, drizzle in the olive oil to make a vinaigrette. Add the minced mint; set aside.
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Using a cheese planer/slicer or vegetable peeler, slice the Parmesan cheese into wafer-thin sheets; set aside.
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Peel off the outer leave to reveal the underneath.
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Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. With a teaspoon, carefully scoop out and remove the hairy chokes (be careful not to scoop out the firm heart).
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Cut each artichoke heart crosswise into thin slices. Toss immediately with the remaining 1 tablespoon lemon juice so that the artichokes do not discolor.
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Add the prepared Lemon-Mint Vinaigrette to the prepared artichokes and toss gently.
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Divide the salad among 4 chilled salad plates. Place the Parmesan slices on top and garnish with additional mint leaves or black pepper. Serve immediately.
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Makes 4 servings.
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Each Serving Totals - 19.4 Fat Grams, 6.1 Carb Grams, 310 calories
* Check out How to purchase, store, prepare, cook, and eat artichokes (with photos). Make sure the artichokes are very fresh ones.