Most people only meet artichokes cooked or from a jar, but young fresh ones are lovely raw. Sliced paper-thin and dressed with lemon, they're crisp and nutty with a mild bitterness, a little like a cross between celery and fresh almonds.
The only work is trimming, and once you've done one it goes quickly. Small or baby artichokes are best, because they're tender all the way through.
The original Princess Tofu blog published a raw artichoke salad recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Artichokes: jarred artichoke hearts make a quick (cooked) version.
- Nuts: pine nuts or pistachios.
- Greens: baby spinach or watercress.
Tips for success
- Prepare the artichokes last and slice them straight into the dressing.
- A mandoline gives the thinnest, most even slices.
Variations
- With fennel: add shaved fennel for crunch.
- Warm: sear the slices quickly in a hot pan.
What to serve it with
- As a starter with crusty bread.
- With tomato and saffron quiche.
Recipe
Raw Artichoke Salad with Lemon and Mint
Prep25 min
Cook5 min
Total30 min
MakesServes 4 as a starter
Ingredients
- 4 small or baby artichokes, or 2 large
- 1 lemon, halved, plus 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and black pepper
- Large handful of rocket
- Small handful of mint leaves
- 30 g (¼ cup) flaked almonds, toasted
- Vegan parmesan, shaved (optional)
Method
- Fill a bowl with cold water and squeeze in the juice of the lemon halves.
- Snap off the tough outer leaves of each artichoke until you reach pale yellow-green ones. Cut off the top third and trim the stem and base.
- Halve each artichoke. If there's a fuzzy choke, scoop it out with a teaspoon. Drop each piece into the lemon water.
- Whisk the 2 tbsp lemon juice with the olive oil, salt and pepper.
- Slice the artichokes as thinly as you can and toss them in the dressing immediately.
- Add the rocket and mint, scatter with almonds and vegan parmesan, and serve straight away.
Notes
Pick small ones: young artichokes have little or no choke and are tender enough to eat raw.
Hands: artichokes can stain fingers. Rub them with lemon.
FAQ
When are fresh artichokes in season?
Spring is the main season, with a smaller crop in autumn.
Can I make this ahead?
No. Raw artichoke browns quickly, so make it just before serving.
Can you eat artichokes raw?
Yes, if they're young and fresh. Trim them to the tender heart and slice very thinly.
Why do artichokes turn brown?
They oxidise quickly once cut. Drop the pieces into lemon water as you work, and dress the salad straight away.