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Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

Scott Phillips

Servings: eight as a first course.

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.

Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.

You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 


  • 3 Tbs. fresh lemon juice
  • 2-1/2 Tbs. extra-virgin olive oil
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 8 baby artichokes, trimmed but left whole 
  • 10 oz. baby arugula (12 cups)
  • 1 cup loosely packed torn basil leaves
  • 6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 5
  • Sodium (mg): 160
  • Carbohydrates (g): 6
  • Fiber (g): 3
  • Protein (g): 5


  • In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.

    Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.

    Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.


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