Best 3 Shaved Artichoke Salad Recipes
Indulge in the vibrant flavors and textures of the Shaved Artichoke Salad, a delightful dish that combines the crispness of artichokes, the tanginess of lemon, the richness of Parmesan cheese, and the freshness of herbs. This flavorful salad features marinated artichoke hearts, shaved Parmesan cheese, and a zesty dressing made with olive oil, lemon juice, garlic, and herbs. It's a perfect appetizer, side dish, or light lunch that offers a symphony of flavors and textures with every bite.
In addition to the classic Shaved Artichoke Salad recipe, the article also includes variations to cater to different tastes and dietary preferences. These variations include a roasted artichoke salad with a hint of smokiness, a grilled artichoke salad with a charred flavor, a vegan artichoke salad with plant-based ingredients, and a warm artichoke salad with a comforting touch.
Each variation offers a unique twist on the classic dish, making it suitable for various occasions and preferences. Whether you're a fan of classic flavors or prefer something more adventurous, this collection of Shaved Artichoke Salad recipes has something for everyone.
SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
SHAVED ARTICHOKE SALAD
This delicious artichoke salad recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.
- Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.
- Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.
SHAVED RAW ARTICHOKE SALAD
Categories Salad Mushroom No-Cook Vegetarian Quick & Easy Artichoke Spring Raw Gourmet
Yield Makes 2 first-course servings
Number Of Ingredients 10
Steps:
- Cut off artichoke stem and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Rub cut surfaces with a lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with same lemon half.
- Trim mushroom stem flush with cap, then rub mushroom with same lemon half. Squeeze 1/2 teaspoon juice from remaining lemon half into a bowl. Shave artichoke and mushroom as thinly as possible with slicer and toss immediately with lemon juice, then with oil, parsley, salt, and pepper.
- Shave a few pieces of cheese on top of salads with slicer or a vegetable peeler, then drizzle with olive oil.
Tips:
- Select the Freshest Artichokes: Choose artichokes that feel heavy for their size, have tight leaves, and show no signs of bruising or discoloration.
- Prepare Artichokes Properly: Trim the artichoke stems and remove the tough outer leaves, leaving only the tender inner leaves. Use a spoon to scoop out the hairy choke from the center.
- Slice Artichokes Thinly: For a delicate and elegant salad, use a mandoline or sharp knife to slice the artichokes into thin, uniform slices.
- Dress Salad Just Before Serving: To prevent the artichokes from oxidizing and turning brown, dress the salad just before serving. This also allows the flavors to meld together.
- Store Leftovers Properly: If you have leftover salad, store it in an airtight container in the refrigerator for up to 3 days. The artichokes will continue to absorb the dressing, so you may need to add a bit more before serving.
Conclusion:
Shaved artichoke salad is a delightful and versatile dish that can be enjoyed as an appetizer, side salad, or light main course. With its crisp texture, nutty flavor, and vibrant color, artichoke salad is a surefire crowd-pleaser. Whether you prefer a simple vinaigrette dressing or something more elaborate, there's a shaved artichoke salad recipe out there to suit your taste. So next time you're looking for a fresh and flavorful salad, give shaved artichoke salad a try. You won't be disappointed!
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