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Raw Artichoke, Portobello, and Fennel Salad

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.


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