The Best Shaved Artichoke Salad with Parmigiano Reggiano

Recipe Summary

Recipe Servings: 4 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 0 minutes


36 baby artichokes, remove outer leaves, stems; snip ends; trim bottom
1 quart cold water
3 tablespoons fresh lemon juice
1/4 cup shaved Lucini™ Stravecchio Organic Parmigiano Reggiano
4 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
1 tablespoon fresh lemon juice
Kosher salt and ground black pepper
1 cup mache lettuce or field greens


Place the trimmed and cleaned artichokes into ice cold water and lemon juice. You can leave the artichokes in this manner for 5 – 6 hours.

Using a sharp Japanese mandoline, begin to shave the raw baby artichokes into paper thin slices.

Place the artichoke shavings into a bowl and add the Lucini™ Parmigiano-Reggiano, Lucini® Premium Select Extra Virgin Olive Oil®, lemon juice and season.

Gently toss the salad and arrange the mache onto a plate. Top with the shaved artichoke salad and serve at once.

Since artichokes can be enjoyed during the Spring and Autumn seasons, you have a large window of opportunity to share your passion for artichokes with family and friends. Once you taste this raw artichoke salad, I am sure you will become just as addicted as I have. – Chef John Coletta


Chef John Coletta's passion for food has led him to train and head some of the finest kitchens in the world --- from Shangri-La Hotel in Singapore, Caesars Palace hotel in Las Vegas to the Fairmont Hotel in Chicago.