Shaved Artichokes and Speck with Parmigiano Reggiano
Source: Craig Stoll, Delfina
This recipe was demonstrated for CUESA’s Market to Table program on May 14, 2016.
Note: If you want to bulk out this salad in order to stretch the artichokes, you can add shaved fennel or arugula leaves.
12 small or 4 medium artichokes
2 to 3 ounces extra-virgin olive oil
2 ounces Speck, sliced
1½ ounces Parmigiano Reggiano
Fill a container with cold water. Squeeze halved lemons into the water, reserving one half, and then drop in the squeezed halves.
Snap the outer leaves off of the artichokes until you reach the paler inner leaves. Rub the exposed base with the face of a halved lemon. Cut off the top of the leaves at the point where they turn from dark green to pale. Using a paring knife, trim away the outer layer of flesh from the stem and base. Drop the artichoke into the lemon water. If using medium artichokes, prepare in the same manner but cut out the choke before placing into the acidulated water.
Pat dry and slice the artichokes lengthwise, using a Japanese mandolin. Slice thinly but thick enough to retain some crunch. Place in a mixing bowl, squeeze a touch of lemon juice over the chokes, and mix well. Season with salt and pepper and then add the olive oil. Mix well and taste. Adjust seasoning if necessary. Arrange the speck and artichokes on individual plates or a platter. Use a vegetable peeler to shave Parmigiano over the top.
Photo by Theresa Thao Nguyen.