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.


  • 2 artichoke hearts

  • 2 ½ teaspoons lemon juice

  • ½ ounce Parmesan cheese, shaved

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and ground black pepper

  • ¼ 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.

Related Articles