This salad showcases the crunch and mild celery-like flavor of baby artichokes. Originating in the Mediterranean and prized since Roman times for their buttery flavor, artichokes are the flower buds of edible thistles and were believed to be aphrodisiacs. A recipe for “Hartichoak Pie” appears in an 18th-century cookbook by Martha Washington. In 1930, mafia member and “Artichoke King,” Ciro Terranova began buying up all the artichokes shipped from California to New York, raising prices and forcing farmers to deal only with him. Those who didn’t had their artichoke fields destroyed during the “artichoke wars.” Due to this racketeering, New York’s mayor declared “the sale, display and possession” of artichokes illegal, though the ban only lasted a week due to high demand. California grows nearly 100 percent of the artichokes in the United States and salads like this may be considered California Cuisine – using fresh, local ingredients in simple preparations.
Recipe Servings: 4
Ingredients
- 12 baby artichokes
- 3 Tbsp freshly squeezed lemon juice, divided
- 12 cremini mushrooms, cleaned
- 2 celery heart stalks, peeled and sliced lengthwise
- 1 bunch baby arugula
- ½ cup mild extra virgin olive oil, plus extra for drizzling
- ½ lb parmigiano-reggiano cheese
- Salt, to taste
- Ground black pepper, to taste
Directions
- Cut off artichoke stems and discard.
- Cut off top inch of artichoke with serrated knife.
- Bend back outer leaves until they snap off close to the base and discard layers until the pale yellow leaves with pale green tips are reached.
- Shave artichokes as thinly as possible with slicer and toss in large bowl with 2 tablespoons lemon juice.
- Slice mushrooms very thin and add to artichokes along with celery hearts.
- Toss with olive oil and season with salt and pepper.
- Place vegetable mixture in center of plates.
- Lightly toss baby arugula with olive oil and 1 tablespoon lemon juice.
- Top plated vegetables with arugula and garnish with shavings of Parmigiano-Reggiano cheese.
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