Luciana's Raw Artichoke Salad

Raw artichoke has a dense texture and nutty flavor. Thinly sliced, it makes a satisfying salad with all the nutrients intact. The flavor pairs very well with tomato-based pasta sauce and a medium-bodied Italian red wine.

Servings: 8-10

Cook Time: 15 minutes, plus 1 - 2 hour brining

Pair With: a medium-bodied Italian red wine.

Source: Recipe courtesy Luciana Caporali; photo by Tama Takahashi.


3 large artichokes
1 lemon
3/4 cup extra virgin olive oil
1/4 cup balsalmic vinegar
fresh ground pepper
salt to taste


Trim the artichokes, cutting away the thistles and tough part of the leaves. The base of the leaves, which attach to the artichoke bottom,  can be left on. I use a melon ball tool to scrape the thistle out of the center.

Put in a large ceramic or glass bowl and fill with enough water to submerge the artichokes. Squeeze in the lemon juice and let sit for a couple of hours.

Drain and halve the artichokes. Slice very thinly and add to a serving bowl. Drizzle with olive oil and vinegar, grind a few turns of pepper on top and sprinkle with salt. Mix, then adjust seasoning to taste.



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