Baby artichokes are ideal for this raw, shaved salad, but the clean heart of a larger artichoke will work too. The smaller the baby artichoke, the less cleaning it will need. It may not have any fuzzy choke at all, making the work of cleaning it that much easier. In any case, it is well worth it. Make this as close to serving time as possible.


  • 6 baby artichokes

  • 1  lemon

  • 6 cremini or white mushrooms, thinly sliced

  • 2 stalks celery, thinly sliced

  • ½ cup Italian parsley leaves, coarsely chopped

  • 2  tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper

  • 2 ounces Parmigiano-Reggiano, thinly shaved


  1. Pull off tough outer leaves from the artichokes, pare bottoms, and cut off the top ½ inch. Cut in half lengthwise, and scrape out the fuzzy choke from the center, if any. Place in a small bowl of cold water acidulated with the juice of ½ a lemon.

  2. Slice the artichokes as thinly as possible, and toss with the mushrooms, celery, parsley, the juice of the remaining lemon half, olive oil, and salt and pepper to taste. Divide among 4 salad plates and top with the cheese. Serve immediately.