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Sliced-Artichoke Salad


Sliced artichokes, lettuce, and parsley are marinated in a lemon vinaigrette. When choosing artichokes for this salad, select ones with long stems.

  • Servings: 4


Source: Martha Stewart Living, April 1999


  • Juice of 1/2 lemon, strained, plus 1/2 lemon, cut into wedges, for rubbing artichokes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 large artichokes
  • 1 small head red-leaf lettuce, roughly chopped
  • 1/4 cup roughly chopped flat-leaf parsley


  1. In a medium bowl, whisk together lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and the olive oil. Set the vinaigrette aside.

  2. Trim the stem end of an artichoke so it is no more than 2 inches long. Rub the cut part with a lemon wedge. Pull off all leaves, and discard. Using a melon baller, scoop out the choke, and discard. Rub the exposed heart with lemon wedge. Using a paring knife, trim around the edges of the heart, and discard parings. Rub trimmed artichoke with lemon wedge. Repeat with remaining artichokes.

  3. Place a mandoline over the bowl containing the lemon vinaigrette. Cut 1 trimmed artichoke into long, thin slices, and place in bowl. Immediately coat the slices with the vinaigrette. Repeat with the remaining 2 artichokes. Marinate 30 minutes.

  4. Place the chopped lettuce and parsley in the bowl with the artichokes, and toss. Serve the salad immediately.

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