Friday, March 18th, 2016

Raw Artichoke, Celery, and Parmesan Salad


Yield: 4-6 servings



  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 12 baby artichokes
  • 1 cup thinly sliced celery
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh mint
  • 2 oz shaved parmesan

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Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2″ off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

Read the full recipe here.

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