Insalata di Carciofi e Parmigiano

I always order this delicate raw artichoke salad every time I see it on the menu when I am in Italy. I often crave this salad when I am back home in California, but unfortunately, I can never find the particular type of baby artichokes required for this recipe. I have tried every variety of artichokes here in the states, but they are always too tough and crunchy. The young, succulent carciofi, artichokes, in Italy are a jewel-toned purple color with a pointed cone shape. In my modified version of the classic Insalata di Carciofi e Parmigiano recipe, I use tender canned artichoke bottoms, thinly sliced. It is ridiculously easy compared to the traditional way, but every bit as tasty. Since I generally order this for my antipasto course, I love to have a glass of bubbly Valente Millesimato Spumante Brut. The freshness of the Spumante compliments the nutty-citrusy flavors of the salad. Buon Appetito!

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Can of Artichoke Bottoms, drained, rinsed, dried, and sliced very thinly

1/4 lb Parmesan, shaved thinly

1/4 cup EVOO

1/8 cup Lemon Juice, freshly squeezed

Handful of Italian Parsley, chopped

Salt & Pepper to taste


Place the artichoke slices into a salad bowl, add the lemon juice and EVOO, toss well. Sprinkle on the parmesan shavings, sea salt, and pepper to taste. Serve cold.

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$48.00 750 ml

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