Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Raw Artichoke, Portobello, and Fennel Salad

Featured in our 2018 Easter Guide
Scott Phillips

Servings: 4 as an appetizer

Raw artichokes have a mild, intriguing flavor and firm texture. A quick soak in vinaigrette not only enhances their flavor but also tenderizes them a bit. Be sure to slice all the vegetables as thinly as possible, either with a knife, mandoline, or the slicing blade of your food processor.


  • 1/4 cup extra-virgin olive oil
  • 4 large cloves garlic, smashed
  • 2 oz. thinly sliced pancetta
  • 2 Tbs. sherry vinegar
  • 1/2 tsp. finely chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 3 large fresh artichoke hearts (see how to trim artichokes down to their hearts, sliced very thinly
  • 1/2 small fennel bulb, sliced very thinly crosswise, fronds reserved for garnish
  • 4 oz. cremini mushrooms, sliced very thinly
  • 1 oz. shaved Grana Padano

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 15
  • Sodium (mg): 300
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Protein (g): 8


  • Heat the oil and garlic in a 12-inch skillet over medium heat, turning as needed, until the garlic is golden brown, about 2 minutes. Transfer to a small bowl and let sit for about 10 minutes. Discard the garlic. Meanwhile, cook the pancetta in the skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate, let cool to room temperature, and crumble. Add any rendered pancetta fat to the garlic oil. Whisk in the vinegar, dill, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • In a medium bowl, toss the artichoke hearts with 1 Tbs. of the vinaigrette and let sit for 10 minutes. In another bowl, toss the sliced fennel and mushrooms with 2 tsp. of the vinaigrette. Divide the fennel and mushrooms among four plates. Top with the artichokes, pancetta, and cheese. Garnish with the fennel fronds, drizzle with the remaining vinaigrette, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks