A close shave can be a thing of beauty, says Leslie Brenner in the Los Angeles Times. That “doesn’t apply only to a man’s face. Vegetables and fruits could use a shave too.” Anyone who’s ever tasted a truffle knows how slicing it paper-thin radically transforms it from an ugly, unpalatable fungus into “one of the most amazing things you can eat.”
The same principle holds for the prickly artichoke. Eating one raw is
unthinkable—like eating wood. But the texture and taste of an artichoke
similarly undergoes a wonderful transformation when it is sliced with a razor-sharp mandoline. This recipe, created by chef Stefano De Lorenzo of La Botte restaurant in Santa Monica, Calif., also incorporates shaved celery hearts and shaved Parmigiano-Reggiano. The resulting salad
approaches the very “edge of greatness.”
Recipe of the week
Artichoke Salad
Salad and assembly
12 fresh baby artichokes
Juice of 1/2 lemon
Dressing
1 small white celery heart
1/2 cup freshly shaved Parmigiano-Reggiano, divided
Salt and pepper to taste
4 cups baby arugula, cleaned and trimmed
Olive oil
Dressing
1/2 tsp Dijon mustard
1 ice cube
3 tbsp freshly squeezed lemon juice
1/2 cup plus 1 tsp best-quality olive oil, divided
1/4 tsp salt
Freshly ground pepper to taste
In a large bowl, whisk the Dijon mustard, ice cube, and lemon juice. Add the olive oil a few drops at a time, whisking to emulsify. Season with salt and pepper. Set aside. (Makes 2/3 cup.)
Trim the ends of the stems and pare down the artichokes to the
tender leaves and hearts. As you work, place the prepared artichokes
in a bowl with enough water and the lemon juice to cover. Remove the prepared artichokes from the lemon water and pat dry.
Using a mandoline, cut the artichokes into very thin, lengthwise slices. Place the slices in a large bowl and toss with 1 to 2 tbsp of dressing. Still using the mandoline, delicately slice the celery heart and add to the
bowl with the artichoke slices. Add 1/4 cup Parmigiano-Reggiano, tossing
gently, and season to taste with salt and pepper.
Place the arugula in another bowl and toss with 1 to 2 tbsp dressing or to taste. Gently combine the arugula and the artichoke-celery mixture. Add the remaining Parmigiano-Reggiano and transfer to a chilled salad bowl.
Drizzle the salad with the remaining teaspoon of olive oil. Pass the remaining dressing on the side. Serves 4.
