Baby artichokes are one of my absolute favorite spring delicacies. They haven’t grown their tough inner “choke” yet, meaning you can practically eat the entire thing raw. Thinly shaved artichoke salad is a traditional italian springtime treat, and I’ve taken my own spin on it here with capers, pine nuts, parsley, and avocado. In celebration of all things green!
- If you can’t find baby artichokes, you can prepare this salad with regular ones. However, you will need to do additional preparation to remove the tough leaves and the chokes. Here’s a great picture guide on how to do so.
Serves 2-3 as a side
- 14 oz baby artichokes
- 2-3 lemons (meyer if you can find it)
- 1 tbsp capers
- 1 tbsp caper brine
- 2 tbsp olive oil, plus more for topping
- 2 tbsp chopped parsley
- 2 tbsp toasted pine nuts
- ¼ cup thinly shaved parm (omit for vegan)
- 1 avocado, sliced
- Salt and pepper to taste
- Fill a bowl with ice water. Squeeze in the juice of 1 lemon.
- Cut the stems and the tops off the artichokes. Use your fingers to peel away the tough outer leaves, leaving only the tender yellowish inner leaves.
- Using a very sharp knife or mandolin, very thinly shave the artichokes into slices. Place immediately in the ice water.
- Once all the artichokes are sliced, drain the water and place artichokes in a dry bowl.
- Add the zest and juice of 1 lemon, the capers, caper brine, and a very generous amount of salt. Let sit for 10-15 minutes.
- After 15 minutes, taste the artichokes. I found I needed more lemon and a bit more salt at this point to help tenderize the chokes. Adjust seasoning as needed.
- Add the olive oil, parsley, pine nuts, parm, and capers and toss to combine. Taste and adjust seasoning as needed.
- Transfer to plates and top with avocado, a drizzle of olive oil, and extra crunchy salt and fresh ground pepper.