Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 1 bunch of small artichokes
• 150g of Parmesan shavings
• 2 teaspoons of whole grain mustard
• 6 tablespoons of olive oil
• 2 tablespoons of white wine vinegar
• 1 tablespoon of white balsamic vinegar
• 1 pinch of fleur de sel (flower of salt)

Instructions

1. Start by preparing the artichokes. There are many tutorials available online to guide you through this process.
2. As you peel the artichokes, place them into a large bowl filled with lemon water to prevent browning.
3. Cut thick slices of Parmesan cheese and set aside.
4. In a small bowl, whisk together the mustard, olive oil, white wine vinegar, and flower of salt to create a vinaigrette.
5. Slice the artichokes into thin slivers and drizzle them with the vinaigrette.
6. Plate your artichokes and generously sprinkle the Parmesan shavings over the top before serving.

Notes

This dish originally accompanies a beef carpaccio, but the vegetarian version is equally delightful and can complement grilled steak impressively.

Recipe Tips

Ensure that your artichokes are fresh for the best taste. They should be firm to the touch and have a vibrant green color.

Nutritional Information

Approximately 250 calories per serving.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the vinaigrette in advance. However, it’s best to slice the artichokes shortly before serving to maintain their freshness.

What other cheeses can I use?

Besides Parmesan, you could try Pecorino Romano for a different flavor profile.

What can I serve this dish with?

This salad pairs beautifully with grilled meats, fish, or as part of a larger antipasto platter.

Are there any variations?

You can add herbs like parsley or basil for a fresh twist or include some cherry tomatoes for additional color and flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to two days. However, it’s best enjoyed fresh.