Stefano’s artichoke salad

Stefano’s artichoke salad

By
From
Nuovo Mondo
Makes
2
Photographer
Alan Benson

My daughter, Claudia, never used to like parmesan cheese. When she returned after a long stay in Italy, she brought with her with a recipe for a salad with artichokes and parmigiano reggiano (not grana, its cousin) to which she had become addicted. This salad requires the best firm, fresh artichokes. These are served free of the choke; the hairy inside which makes them unpalatable.

Ingredients

Quantity Ingredient
4 young globe artichokes
2 lemons, juiced
salt flakes
100g shaved parmigiano reggiano cheese
extra-virgin olive oil, for drizzling

Method

  1. Snap off the tough outer leaves of the artichokes until your reach the paler tender ones, then use a small sharp knife to peel around the base and trim the stem. Cut away the top one-third of the globe then slice them finely, avoiding the hairy choke. Spread the slices over a flat plate.
  2. Scatter the lemon juice over the artichoke to stop it from discolouring, then sprinkle over the salt flakes and parmigiano reggiano. Drizzle with extra-virgin olive oil to taste, and add more lemon juice, if desired. Serve at once as part of an antipasto.

Stefano:

  • This is one of those dishes where the pitfalls are many. To be successful, every element of the dish must be perfect. Simple dishes like this one require the best ingredients and that takes effort. Use good-quality extra-virgin olive oil and try to find artichokes in season – avoid any that are old, dried up and filled with ‘chokes’. Not all lemons are the same – you will notice how they change in Australia during the summer month, because when out of season they are imported from other parts of the world and the flavour is inferior. Salt flakes are essential for the best flavour – ordinary table salt is too salty for this dish!
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