20-Minute Raw Shaved Artichoke Salad
This vibrant raw salad showcases tender artichoke hearts shaved paper-thin and dressed with bright lemon juice and olive oil. The addition of peppery dandelion greens and mild spinach creates layers of flavor and texture. Perfect as a light lunch or elegant side dish, this salad celebrates the natural sweetness of fresh artichokes while the acidic dressing prevents browning and adds Mediterranean flair. The mandoline creates delicate, restaurant-quality shavings that absorb the dressing beautifully.
Ingredients
- 2 large artichokes, raw
- 2 tablespoon extra virgin olive oil
- 4 ½ tablespoon lemon juice
- ¼ teaspoon fine sea salt
- ½ cup spinach
- ½ cup dandelion greens, rawarugula1:1bitterpeppery
milder flavor
Instructions
- 1
Prepare a medium bowl of water with 3 tablespoons lemon juice for preventing artichoke browning
- 2
Remove tough outer leaves from artichokes until reaching tender inner leaves
- 3
Cut tops off artichokes to expose centers and trim tough outer layer from bottoms
- 4
Use a spoon to scoop out sharp leaves and hairy choke from centers
- 5
Place cleaned artichokes in lemon water and repeat process with second artichoke
- 6
Shave both artichokes into thin slices using a mandoline
- 7
Transfer shaved artichokes to a medium mixing bowl
- 8
Add olive oil, remaining lemon juice, and sea salt then toss to combine
- 9
Taste and adjust seasoning with additional lemon or salt as desired
- 10
Refrigerate prepared artichokes until ready to serve
- 11
Just before serving, toss in spinach and dandelion greens
Tips
Keep artichokes in acidulated water to prevent browning while preparing the second one
Use a sharp mandoline for paper-thin, uniform slices that absorb dressing better
Add greens just before serving to prevent wilting and maintain crisp texture
Good to Know
Refrigerate dressed artichokes up to 2 days; add greens just before serving
Prepare artichokes and dressing up to 1 day ahead; store covered in refrigerator
Serve chilled as a side dish or light lunch; pairs well with grilled proteins
Common Mistakes
Use lemon water immediately to avoid artichoke browning
Keep mandoline guard on to avoid cuts
Don't add greens too early to prevent wilting
Substitutions
FAQ
Can I prepare this salad ahead of time?
Yes, prepare the dressed artichokes up to 2 days ahead, but add the spinach and dandelion greens just before serving to prevent wilting.
What if I don't have a mandoline?
Use a very sharp knife or vegetable peeler to create thin shavings, though they won't be as uniform as mandoline slices.
Can I substitute other greens?
Absolutely! Arugula, baby kale, or mixed greens work well. Choose greens that complement the artichoke's mild flavor.