Ingredients
Scale
- 1 (12-ounce) jar marinated artichoke hearts, drained and quartered
- 1/3 cup high-quality extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup finely diced celery
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup shaved Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the Artichokes and Vegetables. Drain the marinated artichoke hearts thoroughly, reserving any oil if desired for another use, and quarter them if they are still whole. In a medium bowl, combine the prepared artichokes, the diced celery, and the chopped Italian parsley.
- Step 2: Whisk the Vinaigrette. In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, and black pepper until the dressing is well combined and slightly emulsified.
- Step 3: Dress the Salad. Pour the vinaigrette over the artichoke mixture. Gently toss all ingredients together until the artichokes and celery are evenly coated with the dressing.
- Step 4: Allow Flavors to Marinate. Cover the bowl and refrigerate the Tuscan Artichoke Salad for at least 30 minutes (or up to 4 hours) to allow the flavors to fully meld and deepen.
- Step 5: Finish and Serve. Just before serving, taste the salad and add an extra pinch of salt or pepper if needed. Gently fold in the shaved Parmesan cheese and serve chilled.
Notes
- Store leftovers, without the Parmesan added, in an airtight container for up to 3 days; add a splash of fresh lemon juice and new shaved cheese before serving again.
- This salad must be served chilled; if transporting or serving outdoors, keep the bowl over a layer of ice to maintain the refreshing crispness of the celery.
- Serve this bright, tangy salad alongside grilled chicken, seared fish, or offer it with crusty Italian bread for dipping up the flavorful lemony oil.
- For maximum texture integrity, always fold in the shaved Parmesan immediately before serving, as the acidity from the lemon juice causes the cheese to break down quickly if added too early during the marination time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American