Artichoke Carpaccio - Rachael Ray Every Day

    Artichoke Carpaccio

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    Artichoke Carpaccio
    • 4Servings

    Ingredients

    • Baby artichokes of 1 1/2 lbs. each

    • Water

    • 1 lemon

    • 1/3 cup of EVOO and a little bit more for drizzling

    • 3 cloves of garlic

    • 1 1/2 tablespoons of finely chopped shallot

    • Salt and pepper

    • Lemon juice

    • 2 tablespoons of toasted pine nuts

    • 1/3 cups of finely chopped radicchio 

    • 2 oz. of shaved parmigiano-reggiano

    Preparation

    Start With:

    1 1/2 lbs. baby artichokes, trimmed of outer leaves and dark green parts from bases and sides. Thinly slice them lengthwise, then add slices to bowl of lemony water. 

    Dress it Up:

    In small saucepan, bring 1/3 cup EVOO, 3 cloves garlic, 1 1/2 tbsp. finely chopped shallot and pinch salt to simmer over low heat; cook 10 minutes. Remove and let cool, 10 minutes. Whisk in 2 tbsp. lemon juice, 1/4 tsp. salt and pinch pepper. Drain artichokes from lemon water; pat dry and add to garlic-lemon mixture. Let marinate, stirring once or twice, 30 minutes. Remove and top with 2 tbsp. toasted pine nuts, 1/3 cup finely chopped radicchio and 2 oz. shaved parmigiano-reggiano; drizzle with EVOO.