Raw Artichoke Salad with Celery and Parmesan

Ingredients for Raw Artichoke Salad with Celery and Parmesan

• 45ml extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• Kosher salt

• Freshly ground black pepper

• 12 baby artichokes (about 450g ), stems trimmed

• 100g thinly sliced celery

• 3 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons chopped fresh mint

• 60g shaved Parmesan

How to make Raw Artichoke Salad with Celery and Parmesan

Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.