Artichoke Carpaccio (Carpaccio di Carciofi) Recipe

Serves 4

A vegetarian play on beef carpaccio, this dish dresses shaved raw artichoke hearts with a lemony vinaigrette, then showers them with shaved Parmesan. When I watched chef Giovanni Terracina make it in the kitchen of his Rome-​based kosher catering company, Le Bon Ton, he told me he likes the artichoke slivers to be quite crunchy. For more tender artichokes, you can let them marinate in the dressing for longer. Giovanni also recommended experimenting with flavors to make the dish your own; he particularly likes to add crushed pink peppercorns, toasted coriander seeds or a splash of Cognac. The dish serves four as part of an appetizer spread, but I could eat it all myself in one sitting with some crusty bread. It scales up well if you are serving a crowd.

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Ingredients

• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange or blood orange juice
• 2 tablespoons extra-​virgin olive oil
• 1 small garlic clove, minced, grated, or pushed through a press
• ¼ teaspoon kosher salt, plus more for serving
• ⅛ teaspoon freshly ground black pepper, plus more for serving
• 4 large artichokes, cleaned and halved lengthwise
• Chopped fresh flat-​leaf parsley and shaved Parmesan for serving

Directions

Courtesy: W.W. Norton & Company, Inc.

Whisk together the lemon juice, orange juice, olive oil, garlic, salt and pepper in a large bowl.

Using a sharp knife or a mandoline, slice the cleaned artichoke halves very thin, ideally 1/8 inch thick or thinner. Add the slices to the citrus juice mixture, tossing well to coat. Let the artichokes marinate, tossing occasionally, for at least 30 minutes, or up to one day. (The artichokes will continue to soften as they sit.)

Transfer the artichokes to a serving platter, sprinkle with a little more salt and pepper, and top with parsley and wide slices of shaved Parmesan. Serve immediately.