The Best Shaved Artichoke Salad with Parmigiano Reggiano
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. 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 dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
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