Raw artichoke salad with herbs, almonds, and Parmigiano from Six Seasons: A New Way with Vegetables (page 66) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • k_tlin on March 04, 2025

    I had a bit of trouble with this one, I’m no artichoke peeling expert and it felt like too much lemon. Finished product I really enjoyed the textures and herbaciousness, but I’d have preferred to add in some other veg to build out a bit

  • Ganga108 on September 05, 2022

    I used Josh's recipe as inspiration for a salad using up herbs and salad ingredients and veg from the garden. Delicious! (I cheated and used a jar of Italian artichokes).

  • metacritic on April 13, 2021

    This is very, very good. I'll make again even as I found myself reflecting that I missed the depths of flavor offered by cooked artichokes. The lemon juice, almonds, and mint really made this dish sing. The artichokes almost seemed extra here rather than the star.

  • jdjd99 on April 11, 2020

    Both beautiful and delicious. Very herbaceous. Raw artichoke has a very subtle flavor, however the texture was nice. Would make again.

  • Jviney on May 01, 2018

    This was really good! I live in the middle of Illinois and will never find the kinds of artichokes (young, fresh) suggested, but it was still a hit with grocery store artichokes.

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