Shaved Artichoke Salad
New York Times food writer and author Mark Bittman ("How to Cook Everything Vegetarian") joins Martha to prepare two mouthwatering recipes: tomato cobbler and shaved artichoke salad.
Shaved Artichoke Salad
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Shaved Artichoke Salad
New York Times food writer and author Mark Bittman ("How to Cook Everything...
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The Martha Stewart Show, May Spring 2008
- Yield Serves 4
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Ingredients
- 2 lemons
- 8 baby artichokes, trimmed
- Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Chopped fresh flat-leaf parsley or fresh basil leaves, for garnish
Directions
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Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.
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Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.
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Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.
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