Vegeterian
Fresh Artichoke and Parmesan Salad
Fresh, crispy, tart and captivating.
Fresh, crispy, tart and captivating.
Welcome to the heart of Tuscan freshness! At MaMa Florence, we believe in celebrating the vibrant, natural flavors that the region offers. Our Fresh Artichoke and Parmesan Salad recipe is a testament to this philosophy – simple, elegant, and bursting with the delicate taste of spring artichokes and the savory richness of aged Parmesan. This dish is not just a salad; it's an ode to the pure, uncomplicated joy of Italian cuisine. Get ready to bring a piece of Florentine sunshine to your table!
Cut off the stems of the artichokes and remove the tough outer leaves. Trim the tips of the artichoke heads to the point where they begin to get whiter and tender.
Now cut the artichokes in half and remove the hairy inside part. Halve a lemon and rub the artichokes well with it, squeeze the rest in a bowl of cold water, and leave them to soak for at least 1 hour.
This serves two functions: it prevents the artichokes from turning black and gives them a lovely lemony scent.
Proceed by slicing the artichokes very finely and dressing them with the olive oil and salt. Once plated, cover the salad with shavings of Parmesan cheese. If you have one, use a truffle slicer to make these cheese slivers.
And there you have it – a truly authentic taste of Tuscany brought right to your table. This MaMa Florence Fresh Artichoke and Parmesan Salad is a delightful example of how simple, high-quality ingredients can create something truly extraordinary. Perfect as a light lunch, an elegant appetizer, or a vibrant side dish, it's a recipe that embodies freshness and flavor.
If you'd like to try other classic Italian summer salads, you could explore MaMa's modern spin on a classic Caprese, a hearty Panzanella, or, if you love artichokes, you could even try MaMa's Artichoke and Pecorino Salad. We hope you enjoy preparing and savoring this little piece of Florentine culinary magic!
4.7 11 reviews
Salting them first and letting them drain is the step that stops the whole thing being watery. Do not skip it as I did the first time.
Served it warm rather than at room temperature as suggested and preferred it that way, though I can see why the recipe says otherwise.
I did a trial run a week before the dinner, which I recommend for anything you are serving to other people. The rehearsal taught me that my kitchen needs ten minutes less than the recipe says. On the night it was effortless. Nobody knew there had been a rehearsal.
Out of season it is a different dish. I made it in winter with what I could find and it was fine, but not the same. I tried it again in July with proper market vegetables and finally understood what it is supposed to be. Wait if you can.
