SHAVED BABY ARTICHOKES AND TUSCAN KALE SALAD

Fresh young artichokes are perfect for eating raw.

Food Loves Beer Editors

SHAVED BABY ARTICHOKES AND TUSCAN KALE SALAD

Baby artichokes add a nutty, slightly sweet flavor to this simple, yet elegant salad. It makes a light and delicious first course for our spring organic beer dinner. 

Servings: 4-6

Total Time: 25 minutes

Ingredients

• 2 organic lemons
• 3 1/2 tablespoons organic extra-virgin olive oil
• 1/4 teaspoon organic crushed red pepper flakes
• Freshly ground black pepper
• 8 organic baby artichokes, trimmed but left whole
• 1 medium sized bunch organic Tuscan kale (about 12-16 leaves)
• 3 ounces organic Parmesan or Romano cheese thinly shaved

Directions

1. Zest both lemons. Squeeze the juice of one lemon into a large bowl and add a quart of cold water. In another large bowl, whisk the juice of the other lemon, oil, lemon zest, and 1/4 teaspoon of black pepper. Reserve 2 tablespoons of the dressing for the artichokes.
2. Remove the center ‘spine’ from the kale leaves and discard, then stack the leaves together and chop crosswise into approximately one inch pieces. Add the chopped kale to the lemon dressing, mix thoroughly, and set aside.
3. Remove the tough outer leaves of the artichokes and discard, then trim and peel the stem end. With a mandoline or sharp knife, shave or thinly slice the artichokes crosswise, and immediately add them into the bowl of cold water and lemon juice to prevent browning. When all of the artichokes are sliced, drain, pat or spin dry, and transfer the slices to a large bowl and toss with the reserved dressing. Allow the artichokes to stand for about 5 minutes.
4. Arrange the kale on a platter or individual serving plates, top with shaved artichokes and garnish with cheese.

Suggested Beer Pairing: Light-bodied Uinta Wyld pairs brilliantly with this delicate seasonal salad.

Food Loves Beer taste tested and recommended!

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