Shaved Artichoke And Parsley Salad With Serrano Ham Recipes

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SHAVED-ARTICHOKE AND PARSLEY SALAD WITH SERRANO HAM



Shaved-Artichoke and Parsley Salad with Serrano Ham image

When thinly sliced, as in this sophisticated first course, raw artichokes retain a slightly sweet nuttiness that is perfectly accented by lemon, parsley, and ham.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 9

3 tablespoons fresh lemon juice, plus 1/2 lemon (about 1 1/2 lemons total)
1/4 teaspoon coarse salt or sea salt
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
2 medium artichokes
Freshly ground pepper
3/4 cup loosely packed fresh flat-leaf parsley
1/2 pound aged manchego cheese, cut into small chunks
12 thin slices serrano ham or prosciutto
Flatbread or crackers, for serving

Steps:

  • Whisk lemon juice, salt, and oil in a medium bowl; set aside. Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with 1/2 lemon as you work. Using a mandoline, cut artichoke heart into paper-thin slices, and add to lemon-oil mixture; toss.
  • Season artichokes with pepper. Add parsley and cheese; toss. Divide salad and ham among 4 plates, and serve with flatbread or crackers.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

SHAVED ARTICHOKE SALAD



Shaved Artichoke Salad image

Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 7

8 baby artichokes, cleaned
Vinegar for soaking (optional)
Zest and juice of a lemon
Chunk of Parmesan
3 tablespoons extra-virgin olive oil, more as necessary
Salt and pepper
Chopped fresh parsley or basil leaves for garnish

Steps:

  • Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.
  • Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.
  • Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 790 milligrams, Sugar 3 grams

SHAVED RAW ARTICHOKE SALAD



Shaved Raw Artichoke Salad image

Categories     Salad     Mushroom     No-Cook     Vegetarian     Quick & Easy     Artichoke     Spring     Raw     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 10

1 large artichoke (12 oz)
1 lemon, halved
1 large (2-inch-wide) very fresh cremino or white mushroom
1 1/2 teaspoons mild extra-virgin olive oil plus additional for drizzling
1 teaspoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 wedge Parmigiano-Reggiano for curls
Special Equipment
a melon-ball cutter and a mandoline or other adjustable manual slicer

Steps:

  • Cut off artichoke stem 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.
  • Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Rub cut surfaces with a lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with same lemon half.
  • Trim mushroom stem flush with cap, then rub mushroom with same lemon half. Squeeze 1/2 teaspoon juice from remaining lemon half into a bowl. Shave artichoke and mushroom as thinly as possible with slicer and toss immediately with lemon juice, then with oil, parsley, salt, and pepper.
  • Shave a few pieces of cheese on top of salads with slicer or a vegetable peeler, then drizzle with olive oil.

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