RAW Artichoke Carpaccio
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Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ⅔ tender and recently harvested artichokes (depending on size)
  • 1 lemon
  • Extra Virgin Olive Oil
  • Sea salt
  • Black pepper
  • Parmigiano Reggiano or other dry aged cheese that can be laminated
  • Whole green leaves of arugula, Oak Leaf, Four Seasons lettuce or similar
Instructions
  1. In a medium bowl, squeeze the juice of half a lemon, add triple the amount of olive oil and a pinch of salt. Beat with a fork until the mixture is emulsified. Taste the vinaigrette and rectify with more oil if it is too acidic and with salt if necessary. Beat again and reserve.
  2. With a vegetable peeler shave 10-15 shavings of Parmesan from a block of cheese and reserve.
  3. Clean and cut the artichoke (see photos in the post). Remove the thicker outer leaves and cut the stem, leaving about two centimeters. With a very sharp knife cut diagonally trying to leave a sharp point. With five or six cuts you should obtain a clean bulb. Remove the toughest leaves that remain and cut the green base (approximately one third of the piece).
  4. Working very quickly, slice the artichoke bulb and dip the slices into the vinaigrette, coating both sides.
  5. Plate over green lettuce/arugula leaves and decorate with the Parmesan.
  6. Use the remaining vinaigrette to season the whole dish.
Culinary Tips
To make the carpaccio it is absolutely necessary that artichokes are fresh and from a recent harvest. Check that the stem cuts are not dry and blackened and that the artichoke is firm when pressed at its center.
Read carefully the instructions for trimming artichokes and look at the photos before cutting them.
This recipe is for two people. And it assumes that you are going to work very quickly to avoid oxidation of the artichokes. If you prefer to work calmly or want to make the recipe for four people, we suggest using the lemon water bath to prevent oxidation as described in the text on the web.
The original recipe admits variations with salted fish, cured cheese, almonds, capers, etc. depending on your preferences. In any case, the good result of the dish will depend on the quality of the artichokes and their correct preparation.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/raw-artichoke-carpaccio/