RECIPE - Insalata di Carciofi (Artichoke Salad)
Updated: Aug 9
Our family has a private website where we share our DeRosa family history amongst many other things. One of the exciting pages we have is called, The Family Table where we're going to share family recipes, stories, advice + more so that the future generation of DeRosa children have a place to virtually commune together + stay connected with one another in this crazy digital world. Without further ado, below is the first recipe in a series that I'm going to share aptly titled, DeRosa Family Recipes. I thought it was fitting to begin the series with the first course.
Insalata di Carciofi
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 + 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).
First choose good artichokes. The ones most commonly used in Tuscany for eating raw are smallish, pointed dark
purple ones. Since you’re eating these raw + artichokes can have a rather astringent quality to them, you want lovely young + tender artichokes rather than older + tough ones that do better when cooked. A good sprinkling of your best salt + some shavings of proper Parmesan cheese are an excellent foil to counter that astringency. Finally, some tart lemon juice + a rather peppery olive oil round things off nicely.
4-5 Artichokes (medium size)
Salt + Pepper (to taste)
Extra Virgin Olive Oil (for serving) - use my Primal Kitchen 10% OFF coupon code at checkout: DEROSA10
Parmesan Cheese shavings (1 handful) - (we love the Violife brand)