Shaved Artichoke Salad

T’is the season for artichokes. This week I cooked up two melon sized globe artichokes in garlic and lemon infused water and they turned out great. Most of us cook these green gods the same way year after year – boiling or baking and sometimes serving them grilled. But there is another choice – shaved artichoke salad.

To make this dish however you need to use very small, immature artichokes because you will be eating the entire leaf lock stock and barrel. Therefore the best ones to use for a salad are those that have not as yet developed their choke. It’s easy to tell – just peel back the center leaves and check if the hairy fibrous choke has begun to form. If it has a choke, simply stick in a spoon a scrape it out. The only other requirement for this wonderful dish is a really sharp knife.

INGREDIENTS

10-15 baby artichokes
1 minced clove garlic
2 tablespoons minced fresh chives
1/4 cup olive oil
Juice from 2 medium lemons
1/4 cup shaved Parmesan cheese
Salt
Pepper

INSTRUCTIONS

1. Boil two quarts of water. (Some folks skip this step and just serve them raw. I do it both ways but by blanching the artichokes you insure that they will be the most tender – so try both ways)
2. Peel off outer leaves of artichokes until you reveal the pale green leaves.
3. Finely cut the artichokes crosswise. You really want to slice as finely as possible. Put the sliced chokes in a non reactive bowl like stainless steel. Toss with a teaspoon of the lemon. This prevents the chokes from turning too dark.
4. Put sliced chokes in boiling water for 30 seconds and remove and let completely cool.
5. In a non reactive bowl pour oil, remaining lemon juice, pinch of salt and pepper and mix well.
6. When artichokes cooled, toss with lemon dressing. Add more salt and pepper to taste – usually another pinch of each. Add shaved Parmesan and toss again. Refrigerate.

Serves 4 (Great with a thick slice of ciabatta.)

©Paul Mones