Recipes and Cooking Raw Artichoke Salad with Manchego Cheese The key to raw artichoke dishes like this salad is to select fresh, firm spring artichokes then to slice them paper thin. Use a mandoline, if you have one. By Anna Kovel Anna Kovel Website Anna Kovel is a food expert with over two decades of experience working in culinary development, from recipe creation to food styling. She shares her knowledge across her website as well as in major publications like Better Homes & Gardens and Gather Journal. Learn about BHG's Editorial Process Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ⅔ cup thinly sliced shallots 6 tablespoon lemon juice ½ cup extra-virgin olive oil 4 raw artichoke hearts* Coarse salt and freshly ground black pepper 6 ounce Manchego, aged Gouda, or Parmesan cheese, shaved 1 cup coarsely chopped fresh flat-leaf parsley Directions In a medium bowl combine shallots, lemon juice, and a pinch of coarse salt; let stand 10 minutes. Gradually whisk in olive oil until emulsified. Use a mandoline to very thinly slice each artichoke heart directly into the dressing, toss slices to coat. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground black pepper. Add cheese and parsley; toss to coat. Serve immediately. Serves 4. Trimming Artichoke Hearts*: Artichokes will begin to oxidize and turn brown about as quickly as you can trim them. Dropping them in acidulated water (water with lemon or other citric acid added to it) as soon as they're trimmed solves that problem. It can also be helpful to rub the surfaces with lemon while you are trimming them. Note: Leaves discarded from trimming can be saved for eating; steam them just until tender, about 5 minutes. Working with one artichoke at a time, snap off layers of leaves of until paler, yellowish leaves are exposed. Use a serrated knife to slice off the top half of the artichoke, and discard. Use a paring knife to trim off the dark green layer from the artichoke bottom and all sides of the stem. Trim the browned end of the stem. Rub the trimmed artichoke all over with reserved lemon half, or drop into acidulated water. Halve artichoke lengthwise. Scoop out the inner leaves and fuzzy choke with a small spoon; discard. Drop the trimmed heart into acidulated water. Repeat with remaining artichoke halves until all have been trimmed. Rate it Print Nutrition Facts (per serving) 529 Calories 45g Fat 21g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 529 % Daily Value * Total Fat 45g 58% Saturated Fat 16g 80% Cholesterol 42mg 14% Sodium 739mg 32% Total Carbohydrate 21g 8% Total Sugars 4g Protein 15g Vitamin C 40.1mg 201% Calcium 433mg 33% Iron 2mg 11% Potassium 542mg 12% Folate, total 143.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.