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Italian Salad
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Artichoke and Mushroom Salad
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One of Rome’s
venerable salads is a rustic combination of raw artichoke hearets and curls of
Parmesan cheese. In this updated version of that classic, the artichokes are cooked
together with shiitake mushrooms and served on tender greens. |
Ingredients:
1/2 cup (4 fl oz/125 ml) plus 1 tablespoon extra-virgin olive oil
16 baby artichokes, about 1 lb (500 g), trimmed and halved lengthwise
4 cloves garlic, minced
4 tablespoons (1/3 oz/10 g) coarsely chopped
fresh flat-leaf (Italian) parsley
2 tablespoons coarsely chopped fresh basil
Juice of 1 lemon
1/2 cup (4 fl oz/125 ml) water
Salt and freshly ground pepper
1/2 lb (250 g) fresh shiitake mushrooms, stems removed, sliced 1/4 lb (125 g) mixed baby
greens (about 4 cups/4 oz/125 g loosely packed)
Extra-virgin olive oil for drizzling, optional
1/4 lb (125 g) wedge Italian Parmesan cheese
Lemon wedges
Method:
 | In a sauté pan just large enough to hold all the artichokes in a single layer,
heat the 1/2 cup (4 fl oz/125 ml) olive oil over medium-high heat. |
| Add the artichokes and sauté, turning occasionally with tongs and regulating the
heat so that the artichoke halves do not burn, until golden brown and slightly crusty,
about 10 minutes. |
| Add half of the garlic, parsley and basil and sauté for another several seconds
until the aroma of the garlic is released. |
| Add the lemon juice and water and deglaze the pan by stirring to loosen any
browned bits stuck to the pan bottom. |
| Reduce the heat to low, cover and braise the artichokes until the bases are
tender when pierced with a sharp knife, about 5 minutes longer. |
| Using a slotted spoon, remove the artichokes from the pan and set aside; keep
warm. |
| Raise the heat to high and boil the braising liquid until reduced by half, 3-5
minutes. Remove from the heat and set aside. |
| In another sauté pan over medium-low heat, warm the remaining 1 tablespoon olive
oil. |
| Add the shiitakes and the remaining garlic, parsley and basil. Sauté, stirring
occasionally, until tender, 6-8 minutes. Remove from the heat. |
| Place the mixed greens in a large, shallow salad bowl. |
| Top with the warm artichokes and shiitakes. Drizzle with a little olive oil, if
desired, and the reserved braising liquid. |
| Using a vegetable peeler, shave long curls of cheese over the top. |
| Serve with lemon wedges.
Per Serving
Calories: 342
Carbohydrates: 9g
Fat: 31g
Sodium: 401mg
Cholesterol: 15mg
Protein: 11g |
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