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Shaved-Artichoke and Parsley Salad with Serrano Ham

Food field trip finding the heart of artichokes

  • Servings: 4
  • Yield:
Shaved-Artichoke and Parsley Salad with Serrano Ham

Source: Martha Stewart Living, April 2007


  • 3 tablespoons fresh lemon juice, plus 1/2 lemon (about 1 1/2 lemons total)
  • 1/4 teaspoon coarse salt or sea salt
  • 3 tablespoons extra-virgin olive oil, plus 1 teaspoon
  • 2 medium artichokes
  • Freshly ground pepper
  • 3/4 cup loosely packed fresh flat-leaf parsley
  • 1/2 pound aged manchego cheese, cut into small chunks
  • 12 thin slices serrano ham or prosciutto
  • Flatbread or crackers, for serving


  1. Whisk lemon juice, salt, and oil in a medium bowl; set aside. Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with 1/2 lemon as you work. Using a mandoline, cut artichoke heart into paper-thin slices, and add to lemon-oil mixture; toss.

  2. Season artichokes with pepper. Add parsley and cheese; toss. Divide salad and ham among 4 plates, and serve with flatbread or crackers.

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