From Google, I learned that raw artichokes are commonly served in Greece and other countries.
Here's my first brush with raw artichokes:
This salad is the kind of thing you just throw together, so feel free to make substitutions or changes. My recipe and instructions are below.
Raw Artichoke Salad Recipe
2 fresh artichokes
chopped tomatoes
marinated mushrooms (baby bella is what I used) and onions
Kalamata olives
crumbled cheese (cashew cheese in this case)
greens (baby arugula in this case)
sliced scallions
olive oil
balsamic vinegar
lemon juice
Nama Shoyu or soy sauce
Italian spice blend
First, slice the mushrooms and onion. Mix a splash of Nama Shoyu, olive oil, and vinegar with a generous sprinkle of the spices. Add the mushrooms and onions and mix to coat. Refrigerate for a few hours or days. The longer the better. (Shaking the bowl to mix it up occasionally is a good thing.)
Juice a lemon and mix with a bowl cold water to prevent the artichoke from browning. Prepare the artichokes by removing tough outer leaves and the fuzzy choke as well as any purple leaves in the center. Dip in lemon water as you work. Slice the artichoke thinly and leave in the water while you prepare the salad.
Mix tomatoes, chopped olives, marinated mushrooms and onions in a bowl. Add the artichoke slices and a splash of vinegar. Stir again to combine.
To plate: Start with greens, add the artichoke mixture. Garnish with crumbled cheese and sliced scallions.
Hope you enjoy it!
The artichokes were a little tough at first, but the texture grew on me. I've added my remaining artichoke slices to the mushroom marinade in the fridge and will check to see if that softens it up without destroying the color.
ETA: I'm so excited to say that this recipe actually won the contest. It is very encouraging so see a vegan recipe beat out standard fare. In this case raw vegan made the grade!
