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Shaved Artichoke Salad with Parsley and Parmesan

For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.

  • Servings: 4

Source: Body+Soul, April 2010


  • 2 artichoke hearts
  • 2 1/2 teaspoons lemon juice
  • 1/2 ounce Parmesan cheese, shaved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 1/4 cup toasted hazelnuts or raw whole almonds, coarsely chopped
  • 3 tablespoons parsley leaves, torn if large


  1. Halve each artichoke heart lengthwise.

  2. Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).

  3. Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.

  4. Sprinkle nuts and parsley over the top, and serve immediately.

Cook's Notes

As you work, transfer hearts to a large bowl of water with the juice of one lemon to prevent discoloration. You can also slice thinly with a sharp knife; use a vegetable peeler to shave the Parmesan.

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