You’ll commonly find this 'insalata di carciofi' on Tuscan trattoria menus during artichoke season as an antipasto but it’s also a great one to do at home – despite having to prep artichokes, this is a very simple and very quick salad that goes with everything from fish to meat to being a meal on its own (perhaps with a heavy ball of burrata and crusty bread). <br /> <br />First choose good artichokes. I realise here in Italy we get spoiled with the most wonderful artichokes. The ones most commonly used in Tuscany for eating raw are smallish, pointed dark purple ones. Since you’re eating these raw and artichokes can have a rather astringent quality to them, you want lovely young and tender artichokes rather than older and tough ones that do better when cooked. A good sprinkling of your best salt and some shavings of proper Parmesan cheese are an excellent foil to counter that astringency. Finally, some tart lemon juice and a rather peppery olive oil round things off nicely.

Share: