Raw Artichokes and Pistachios with Shaved Parmigiano-Reggiano
Raw artichokes and pistachios have an affinity for one another and make an impressive Italian salad. Fresh artichoke hearts are thinly sliced,
seasoned, sprinkled with chopped pistachios and topped with shaved Parmigiano-Reggiano. Crisp leaves of radicchio rosso di Treviso tardivo
accent in flavor, color and texture. It is important to serve this salad very fresh, so prepare the ingredients, arrange and serve within
a short time of preparation. A simple dressing of extra-virgin olive oil, salt and fresh lemon juice completes this very satisfying dish
of a local harvest.
fresh artichokes (1 per person)
water bath with lemon wedge
pistachios, shelled and chopped
Parmigiano-Reggiano, shaved
radicchio rosso di Treviso tardivo
- Dressing:
extra-virgin olive oil
sea salt to taste
fresh lemon (usually 1/2 small lemon per plate)
Artichokes: Using a sharp knife, cut off tough outer leaves and reserve, trim off the browned stems and tips of the leaves above the artichoke hearts. Leave the artichoke hearts whole and thinly slice in cross-section. Transfer artichoke slices to the bowl of acidulated cold water until ready to assemble the plates. Drain well and transfer to a mixing bowl.
2. Salad Dressing: Drizzle the artichoke slices with oil, then season with salt, sprinkle with lemon juice and toss. Arrange the artichoke slices in the center of each serving plate, sprinkle chopped pistachios over and top with shaved Parmigiano-Reggiano. Garnish the plate with the reserved artichoke leaves and radicchio leaves. Enjoy ...
