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!
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