The Best Shaved Artichoke Salad with Parmigiano Reggiano
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.californiaoliveranch.com.
Cooking tools:
- Japanese mandoline
- Paring knife
- Kitchen shears
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 36 baby artichokes, remove outer leaves, stems; snip ends; trim bottom
- 1 quart cold water
- 3 tablespoons fresh lemon juice
- 1/4 cup shaved Lucini™ Stravecchio Organic Parmigiano Reggiano
- 4 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
- 1 tablespoon fresh lemon juice
- Kosher salt
- ground black pepper
- 1 cup mache lettuce or field greens
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Baby Artichoke, Parsley, and Celery Salad
californiaoliveranch.com
Shaved Artichoke Salad - Wine & Spirits Magazine
wineandspiritsmagazine.com
Grilled Artichokes with Caesar Dressing
californiaoliveranch.com
Shrimp Caesar Salad
californiaoliveranch.com
Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli
californiaoliveranch.com
Italian Chopped Salad
californiaoliveranch.com
Radicchio, Orange & Pecan Salad | California Olive Ranch
lucini.com
Radicchio, Orange & Pecan Salad
californiaoliveranch.com