Superfresh baby artichokes are key in this crunchy, bright salad from Litro wine bar in Rome. While Romans generally tend to deep-fry or braise their artichokes, chef Ravinda Weeravardana opts instead to serve them raw, with a simple dressing of lemon juice, olive oil, mint and Pecorino Romano. Slideshow:  More Artichoke Recipes 

Ravinda Weeravardana
September 2016

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Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Squeeze the lemon half into a medium bowl of cold water, then add it to the bowl. Working with 1 artichoke at a time, pull off the tough outer leaves and trim a half inch off the top. Trim and peel the stems and halve the artichokes lengthwise. Slice very thinly lengthwise and add to the lemon water.

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  • Drain the artichokes and pat dry with paper towels; clean out the bowl. Add the artichokes, olive oil and the 2 tablespoons of lemon juice, season with salt and pepper and toss to coat. Transfer the salad to 4 plates, top with the pecorino and mint and serve.

Suggested Pairing

Fruit-forward Italian white.

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