Artichoke carpaccio is my go to recipe whenever artichokes are in season, usually late spring/early summer. The preparation is simple using just a few key ingredients like parmesan and lemon.
The raw artichoke is a highly misunderstood vegetable. It's spiny, tough outer leaves can frighten away even the experienced cook. But fear not! Raw artichoke does take a little bit of time to prepare but it's not nearly as difficult as it seems!
I like to serve this dish as an appetizer along with a very simple vegatarian pasta like pasta e piselli. If you are looking for some other great summer dishes try though this creamy tomato risotto or this broccoli asparagus soup are also great options!
- Extra Virgin Olive Oil
- Lemon Juice
- Parmesan Cheese
To keep the artichokes from going brown when you are trimming them, let them sit in a bowl of cold water with a squirt of lemon juice.
Looking for other recipes like this? Try these:
- 5 baby artichokes (or 2-3 large globe artichokes)
- ½ cup olive oil, (divided)
- 1 teaspoon sea salt, (or more to taste)
- ½ teaspoon cracked black pepper
- 1 lemon, (juiced)
- ½ cup shaved parmesan
- Start by trimming the artichokes. Cut off the top 1" of the artichoke (not the stem side). Then, peel off all of the green leaves until you get to the tender yellow leaves.
- With a pairing knife or vegetable peeler remove any tough skin from the base of the leaves and the stem. Cut the artichokes in half lengthwise and remove the "choke," which is the small hairy part right in the middle of the artichoke half. Repeat with the rest.
- Bring a pot of water with a steamer to boil, and add the artichoke halves to the steamer and cook for about 12-15 minutes, or until a knife can easily pierce through. Remove from the steamer basket.
- Bring a large fry pan to medium-high heat and add half of the olive oil. Add the artichoke halves flat-side down in the olive oil and fry for about 3-4 minutes, or until golden brown. Be careful of any oil splattering!
- Remove the artichokes to a serving dish and top with sea salt, cracked black pepper, lemon juice, the remaining olive oil, and parmesan cheese.
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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