Shaved Artichoke Salad with Lemon, Garlic and Parmesan | CUESA

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Sat 8am–2pm | Tue & Thu 10am–2pm

Shaved Artichoke Salad with Lemon, Garlic and Parmesan


Rick DeBeaord, Café Rouge.

Serves 1


3 baby artichokes
2 lemons
2 mint leaves, thinly sliced
1 teaspoon chopped garlic
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1 ½ ounces Parmesan cheese, shaved
Salt to taste


  1. Peel outer leaves off of artichoke until you reach the light green layers of the vegetable. Use a paring knife to peel around the base, and cut off the tops of the remaining pointed tips with a serrated knife. Put prepared artichokes in water with lemon juice and set aside.

  2. Just before serving, thinly slice artichokes on a Japanese mandolin.
  3. In a large bowl, toss artichokes with mint, garlic, lemon juice, olive oil, cheese, and salt.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »