Spring Artichoke Salad

Green Globe, my violet mystery artichoke, and Violetto

 If you can’t grow your own artichokes, look for very fresh, young artichokes to make this raw artichoke salad. It will surprise you with its delicate nutty flavor. I'm lucky that I live in a near-perfect climate for growing my favorite vegetable!

Besides abundant cheery flowers, spring brings tender artichokes and a chance to experiment with new recipes. I’m growing at least four different types: Green Globe, Violetto, Purple of Romagna, plus a mystery artichoke that is dark violet and full of long sharp thorns.

All of them are tasty and the plants are beautiful, lush, and elegant – perfect for an edible landscape.  And it’s fun to have a variety to try out in recipes. But if you can’t grow your own, look for the freshest young artichokes that you can find.

A simple salad of raw artichoke, arugula, and shaved Parmesan cheese

You Will Need

1 Medium very fresh artichoke per person, Green Globe or other type

1 Lemon

Salad greens: lettuce, arugula, or mixed baby greens

Extra virgin olive oil

Parmesan cheese, shaved

Prepare the Artichokes

Prepare the artichokes by rinsing well in cold water. Remove the small leaves around the base of each artichoke by snapping them off. Cut the top of the leaves off with a sharp knife to about one and a half to two inches from the base, and remove tough outer leaves until you reach the tender light green leaves in the center.

Cut the stem off at the base, cut the peeled artichoke down the middle lengthwise, and slice each half very thinly lengthwise. Do a taste test at this point to make sure it’s not bitter (if it tastes bitter, saute in olive oil for several minutes). Toss the slices with fresh lemon juice in a bowl so that they won’t turn brown, then drizzle with olive oil.

Serve and Enjoy!

Arrange the salad greens on individual salad plates and mound the artichoke slices on top of the greens. Sprinkle with kosher salt and top with shaved Parmesan cheese, if desired. This light salad makes a great first course for a spring supper.

Read more more about how to grow artichokes.

Photos: Patricia Larenas, Urban Artichoke