Big Stemmed Beauties
Peeled artichoke stems are sweet, crunchy and surprising. When paired with parmesan and olive oil they are sublime. Splurge for some good imported Italian parmigiano reggiano for this salad. You can buy the cheese already shaved or buy a small chunk and shave it yourself with a vegetable peeler. Figure one stem per person on average.
| Prep Time | 15 minutes |
| Servings |
Ingredients
- large artichokes with stems
- 1 lemon cut in half
- Parmigiano Reggiano for shaving
- extra virgin olive oil for drizzling
- your favorite crunchy salt Maldon, Himalayan etc
Ingredients
| |
Instructions
- Cut the stems from the artichokes leaving about 1/2" to protect the heart.
- Notice how the core of the stem is a lighter color? This is the sweet nugget we want for the salad. Our goal is to trim away the fibrous part of the stem that surrounds the core. This is another reason why you want big artichokes with big stems.
- If the stems are long cut them in sections that are comfortable for you to work with. Trim the base of the stem so the stem doesn't wobble on cutting surface. Use a sharp knife. Cut the fibrous outer portion of the stem away until just the tender inner core remains.
- Now you have the lovely cores of the stems. Cut off a slice and taste it. Rub the cores with the cut lemon to prevent them turning brown. Cut the stems into slices. You want them thin enough to be pretty and delicate but thick enough to have some crunch. Mix the stem slices with a squeeze of lemon juice in a small bowl. Set aside.
- Mound the slices on a serving plate. Drizzle with olive oil and sprinkle them with salt. Top with the parmesan shavings. Serve immediately and wish you had more.
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