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Artichokes with Mint and Lemon





Yields
Serves 6 to 8




Total Time
30 mins

Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—gave us this simple salad recipe. Because each ingredient shines, it's important to use super-fresh vegetables and top-quality olive oil and cheese.

su-Artichokes with Mint and Lemon




Photo: Annabelle Breakey
 1/2 lemon, plus 3 tbsp. juice
 10 baby artichokes
 5 tablespoons extra-virgin olive oil
 1/2 teaspoon sea salt
 1/4 teaspoon pepper
 8 ounces wild or baby arugula
 1/4 cup torn mint leaves
  Wedge of parmigiano-reggiano cheese
Step 1
1

Fill a large bowl halfway with cold water and squeeze in juice from 1/2 lemon. Working with 1 artichoke at a time, break off outer leaves at the base. Continue removing leaves until only innermost tender yellow leaves remain. Cut artichokes crosswise and discard prickly tips. Trim all but 1 in. of stem, then trim outer layer of stem and the base to remove any dark green bits. Put into lemon water.

Step 2
2

Mix remaining 3 tbsp. lemon juice, the oil, salt, and pepper in a bowl. Working with 1 artichoke at a time, blot dry, then shave lengthwise with a mandoline or a vegetable peeler into the oil mixture.

Step 3
3

Add arugula and mint to artichokes; toss to coat. Divide salad among plates, then shave cheese over each.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 150Calories from Fat 69
% Daily Value *
Total Fat 12g19%

Saturated Fat 3.6g18%
Cholesterol 9.5mg4%
Sodium 242mg11%
Total Carbohydrate 7.3g3%

Dietary Fiber 3.6g15%
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.