Artichoke Salad on Pizza
Artichoke heart salad is one of the most mouthwatering medley of flavors and textures offered to the culinary world. Thinly sliced and tossed with a lemon and olive oil dressing, is one of many ways to prepare this unusual yet delicious vegetable. How exciting when artichoke season begins, and the bounty of this perennial thistle is evident at the open air markets.
Although raw artichoke salad is a very simple dish to prepare, it is not often served raw because of its laborious process in preparation. I would argue that the work involved is definitely worth doing, leaving the result of this delectable dish, which is one you will surely want to make over and over again.
Fond memories fill our mind as we place this amazing raw artichoke salad over a plain pizza, piping hot from the oven. It is our friend Giancarlo from the Pizzeria la Bottega in the small town of Grezzano, Mugello, who used to prepare this flavorful dish. So today we will make it and show you how easily you can do the same.
- Fontana Gas Oven
- Infrared thermometer
- Paring knife
- Round perforated pizza peel
- Turning peel
- Pizza dough recipe
- 3 Artichokes - when selecting artichokes, make sure they are firm when squeezed
- 2 Lemons - one for the water and one for the dressing
- Arugula for topping
- Parmigiano - Parmesan cheese to shave on top of the pizza
- Salt to taste
- White pepper to taste
- 3 tbps olive oil
- Preheat the Fontana gas oven to 750°F - 390°C (850°F - 454°C if you have purchased the SAPUTO stones).
- Make sure to rub some lemon juice on your hands as artichokes tend to stain the skin. You can also wear gloves to get the job done.
- Remove the tough outer leaves from the artichoke by pealing away from the base until you reach the pale, yellow leaves closer to the heart. You have now reached the tender leaves.
- With the help of a paring knife, remove the darker green skin left from the base of the tougher leaves. Do this all around the artichoke heart.
- Cut the tips off the artichokes. Some artichokes have very spiky, sharp points.
- Peal the hard, woody part off the stem with the help of a paring knife or potato peeler. The center of the stem is tender, and delicious.
- Half the artichoke long ways down the stem.
- Remove the hair, also called the "choke", and some of the more fibrous leaves from the center of the artichoke. This can easily be done with the help of a spoon or a paring knife.
- Immediately place each artichoke heart in a bowl of water with the juice of a lemon to keep it from oxidizing and turning brown.
- Once all of the artichokes have been cleaned, slice each one very thinly.
- In a bowl, prepare the dressing by drizzling a generous amount of good quality olive oil, the juice of a lemon, salt to taste, and a little white pepper.
- Stir the sliced artichoke hearts into it, mixing all the flavors together. Shave a generous amount of Parmesan cheese over it before serving.
- It can be eaten as a salad or on top of a plain pizza drizzled with olive oil as we have shown in the video. 63% hydrated pizza dough can be found HERE.
Did you know that artichokes are actually a flower? If left on the plant, the hairy center, or the choke will actually become the most gorgeous, purple flour.
Artichokes belong to the milk thistle family and they are known to help carry toxins out of the liver. Artichokes are one of the richest sources of antioxidants.
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