Shaved Artichoke and Parmesan Salad Recipe

 

 

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.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Learn about the History and Legends of Artichokes and more of Linda’s great Artichoke Recipes.

 

 

Shaved Artichoke and Parmesan Salad Recipe:

Shaved Artichoke and Parmesan Salad Recipe

Prep Time: 20 minutes

Cook Time: PT

Yield: 4 serving

Ingredients:

3 tablespoons fresh-squeezed lemon juice, divided
1/2 teaspoon coarse salt
1/4 teaspoon freshly-ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh mint leaves
1 wedge (4 ounces, not grated) top-quality Parmesan Cheese (Parmigiano-Reggiano)
4 large uncooked fresh artichokes
Additional fresh mint leaves (for garnish)

* Check out How to purchase, store, prepare, cook, and eat artichokes (with photos).  Make sure the artichokes are very fresh ones.

 

Instructions:

Making the Lemon-Mint Vinaigrette:  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.

Preparing the Cheese:  Using a cheese planer/slicer or vegetable peeler, slice the Parmesan cheese into wafer-thin sheets; set aside.

Preparing Artichokes - Working with one artichoke at a time:

Peel off the outer leave to reveal the underneath.  

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).  

Cut each artichoke heart crosswise into thin slices.  Toss immediately with the remaining 1 tablespoon lemon juice so that the artichokes do not discolor.  


Assemble the Salad:  
Add the prepared Lemon-Mint Vinaigrette to the prepared artichokes and toss gently.


Serving:
  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.

Makes 4 servings.

Each Serving Totals - 19.4 Fat Grams, 6.1 Carb Grams, 310 calories

 

https://whatscookingamerica.net/Salad/ArtichokeParmesanSalad.htm

 

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