Chef notes
It's a shame we hardly ever eat artichoke raw — they're usually either boiled, roasted, or pulled from a jar — but in this dish from Anthony Scotto and Elaina Scotto of New York City’s Fresco by Scotto Restaurant, they're served raw to showcase their fresh, pleasantly bitter flavor which is enhanced here with olive oil, lemon juice and Parmigiano Reggiano.
Equipment needed: Mandoline or other adjustable manual slicer
Ingredients
- 12 baby artichokes
- 3 tablespoons freshly squeezed lemon juice
- 12 cremini mushrooms, cleaned
- 2 celery heart stalks, peeled, and sliced lengthwise
- 1 bunch baby arugula
- 1/2 cup mild extra virgin olive oil plus additional for drizzling
- 1/2 pound Parmigiano Reggiano
- Salt and pepper to taste
Preparation
Cut off artichoke stems and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Shave artichokes as thinly as possible with slicer and toss immediately with 2 tablespoons lemon juice, then slice cremini mushrooms very thin and add celery hearts. Toss with olive oil, and season with salt and pepper.
Place artichokes, mushrooms and celery in center of plate. Lightly toss baby arugula with olive oil and 1 tablespoon lemon juice, garnish with shaved Parimigiano Reggiano, and serve.
