The most flavorful part of the artichoke is its heart, which has a nearly nut-like texture and a delicate taste. The leaves are prized for their pleasantly bitter taste, as well as their nutritional value.
In Italy, artichokes are grown in the sunniest regions: Sicily, Sardinia, Lazio and Liguria where the season begins in December and January. The best artichokes are undoubtedly the small ones with spiny leaves, whereas the meatiest are the larger, round-leafed variety known as Roman, the most common outside of Italy.
We recommend the Artichoke salad by Chef Antonio Mure. He states, "My dishes wouldn’t taste the same if I didn’t finish them with extra virgin olive oil. It gives a touch of elegance and a peculiar flavor.”
16 small artichokes, cleaned
2 white celery stalks
1 bunch of baby arugula
½ cup of extra virgin olive oil
Juice of two lemons
½ teaspoon Dijon mustard
Salt and pepper to taste
4 oz. shaved Parmesan cheese
1. Thinly slice the artichokes and the celery. Arrange them on a large plate and add the baby arugula.
2. The dressing: Whisk together the extra virgin olive oil
, lemon juice, Dijon mustard, salt and pepper.3. Dress the salad with Parmesan cheese, and drizzle a few drops of extra virgin olive oil on top.
Artichoke Salad
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