| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 vitamin C capsules
- 3 lemons, halved
- 10 baby artichokes
- 1/4 pound piece Parmigiano-Reggiano, shaved with a peeler
- 3 cups washed baby arugula
- Big fat finishing extra-virgin olive oil (high quality)
- Kosher salt
Instructions
- Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
- Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
- To assemble the salad:
- Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
- Serve immediately.
- It’s spring on a plate!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 237 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 14 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 13 mg |
| Sodium | 710 mg |
Reviews
1. The baby artichokes MUST be very fresh and young* or they will be woody/stringy.
2. I always have sour salt in my spice cabinet. You can use this instead of the vitamin C capsules. It is powdered vitamin C. It keeps forever and you can use it anytime you need acidulated water (atrichokes, apples, pears, etc..
* Baby artichokes are not the immature form of the globe artichoke we buy. The globe is at the top of the plant and the “babies” grow off the sides of the stalk. So, they can be over-mature. This recipe probably only works with young ones.
It must have been the supermarket artichokes. They got brown in the water. I soaked them for 3 1/2 hours. Still brown. The salad was delicious. My brother thought that they were some fancy mushrooms. I will make this again.
Artichokes were still tough and sinewy, even though I trimmed them agressively, shaved them very thin on the mandoline and used all tenderizing ingredients in the soak which was extended to overnight! Maybe the baby artichokes weren’t fresh enough–they were in the supermarket. But rather than toss them out after all that work, I decided to pan saute them for five minutes, covered, in a little olive oil and with a little of the lemon water. That worked beautifully to make them tender. I seasoned them, drizzled a little good olive oil on top, shaved the parmesan on top and served. They were very delicious. Even though the original design didn’t work for me for some unknown reason, the end product after a little cooking, was quite nice.
I saw Anne do this salad and it reminded me of the salad that I still dream about that I had in Venice. Found tiny purple artichokes at the Farmer’s Market today and remembered her recipe. Used freshly picked mixed greens as I am not a fan of arugula by itself. I also did not have the vitamin tablet and used lemon juice with the lemons. Yum! Could not have been better. We did leave soaking for about 3-4 hours. Yummy! This is truly Italian from Italy – not like we Americans eat Italian…..
I just want to say this is simply amazing. Who would think about eating artichoke raw? The important thing is to let the sliced artichoke in the lemon water for a few hours so it gets tenderer. Yum!
First of all…I am Anne Burrells BIGGEST fan! But…this recipe was one of the biggest disappointments. My partner and I looked for baby artichokes in Dallas for 2 weeks, and then when we finally found them at Whole Foods on Preston Ln. we thought that we had struck gold! I followed Anne’s recipe for the baby artichoke salad exactly, however the sliced artichokes ended up tasting raw and fibrous. Sorry, but in truth I just threw them out, and improvised a different salad with the remaining ingredients. I love me some Anne Burell, but thie Baby Artichoke Salad recipe did not work out! I will try Anne’s Braised Baby Artichoke Recipe with the remaining Baby Artichokes that I have left. Hopefully that recipe will turn out perfect….
Love them and had to try them raw which I have never done. This was a fantastic salad. I didn’t have vitamin c nor did I feel a need for it. This salad is assembled so quickly, I just put them in iced water with the lemons and their juice. It came out beautiful. I also added red pepper flakes to it. Big fan of those also, like Anne. Good one Anne, thanks for a new way to eat my artichokes.
This recipe, as well as several others from Chef Burrell’s newest season, is interesting and innovative. As far as the original review; it simply proves that there are those who do not feel it necessary to take the extra 30 seconds out of their busy schedules to proof read before they post. Simple as that, baby!
Meryll, It looks as though you are calling the kettle black, therefore, I’ll call you: I spotted three immediate corrections you should have seen: Acid, referred, and what is up with the ” Not…would not..” I do not understand what you are saying! All we know is her vitamin trick works. You’d better find a real job! I am a huge fan, not the chef .