Shaved Artichoke and Arugula Salad Recipe


Recipe by Chef Michael Reining.

Step 1

To prepare the artichokes. Snap off the outer dark green leaves of the artichoke. You are looking for the lighter colored inner leaves. Trim the stem flush with the base. With a serrated knife, cut the cone of leaves at the base to expose the fuzzy choke. Use a paring knife to trim away all the dark green skin, exposing the white flesh underneath. Use a spoon to scoop out the choke. With a mandolin or sharp knife, carefully shave the hearts paper thin. Place the shavings in a small bowl with 1 tablespoon of olive oil, the lemon juice, a pinch of salt and a grind or two of pepper. Cover the bowl and place it in the refrigerator.

Step 2

To make the parmesan crisps. Combine the flour and parmesan in a small bowl by gently rubbing them together through your fingers. Heat a dry non-stick saute pan, sprinkling 1/4 of the parmesan mixture into the center of the pan, keeping the cheese close together in a more or less single layer. When the cheese starts to bubble, remove the pan from the heat and gently work a spatula under the cheese, remove from the pan and place the hot cheese over a bowl or bottle to give it some shape. Repeat for the rest of parmesan crisps. Allow to cool,

Step 3

For the dressing, whisk the lemon juice, salt and fresh ground black pepper together. Then drizzle in the olive oil while continuing to whisk.

Step 4

Toss the arugula with the dressing, adding the shaved artichokes. Mound in the center of a chilled salad dish and top with the parmesan crisp and serve.

Things You'll Need

  • 4small artichokes
  • 1/4pound arugula -- stems removed
  • juice of 1/2 a lemon
  • 1tablespoon olive oil
  • 1ounce grated parmesan cheese
  • 1teaspoon all-purpose flour
  • 3tablespoons lemon juice
  • salt and freshly ground black pepper
  • 1/2cup extra virgin olive oil

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