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Raw artichoke salad

Ensalada de alcachofa cruda

Photography by Thomas Schauer


Serves 4

8 medium artichokes
1 bunch fresh flat-leaf parsley
2 oranges
4 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
4 cups mixed baby greens or frisee
Sea salt to taste

Use a serrated knife to cut off the top half of each artichoke. Break off and discard all of the exterior leaves until you reach the pale green tender center leaves. Pry open the leaves with your fingers and use a spoon to scrape out the white, hairy center (choke). Use a small knife to peel away the tough outer layer around the base of the artichoke and stem, until you reach the soft white flesh. Don’t be afraid to remove most of the artichoke. Put the trimmed artichoke into a large bowl of cold water. Add the parsley to stop the artichoke from oxidizing and coloring.

Using a mandolin, thinly slice 4 of the artichoke bottoms. Return the artichoke slices to the cold parsley water.

Bring a medium pot of salted water to a boil and add the 4 whole trimmed artichokes. Cook until tender, about 5 minutes. Drain and, once cooled, quarter them and add to the cold parsley water.

Using the small holes of a grater or a microplane, zest half of one of the oranges. Then slice off the top and bottom of each orange and cut down the sides to remove all of the peel and pith. Holding the oranges over a mixing bowl to catch any juices, slice along the sides of each membrane, and pull out the segments.

Whisk the olive oil, vinegar and 1 teaspoon of the reserved orange juice together in a bowl. Drain the artichokes and gently pat dry with paper towel. Put the thinly sliced artichokes into a large mixing bowl and toss with 1 tablespoon of the dressing then arrange the slices on 4 plates. Put the quartered artichoke bottoms into the same mixing bowl and toss with another tablespoon of the dressing. Arrange the quartered artichokes over the slices. Add the baby greens and orange segments to the same mixing bowl and toss with another tablespoon of the dressing. Arrange the greens on top of artichokes, drizzle with a little more of the dressing and season to taste with salt.