Artichoke and Mushroom Salad

  • Active Time 30m
  • Total Time 30m

Serves 4-6

One of Rome's venerable salads is a rustic combination of raw artichoke hearts and curls of Parmesan cheese. In this updated version of that classic, the artichokes are cooked together with shiitake mushrooms and served on tender greens.


  • For Artichokes:
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 16 baby artichokes, about 1 pound, trimmed and halved lengthwise
  • 4 cloves garlic, minced
  • 4 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley
  • 2 tablespoons coarsely chopped fresh basil
  • Juice of 1 lemon
  • 1/2 cup water
  • Salt and freshly ground pepper
  • For Mushrooms:
  • 1/2 pound fresh shiitake mushrooms, stems removed, sliced
  • 1/4 pound mixed baby greens (about 4 cups loosely packed)

  • Extra-virgin olive oil for drizzling, optional
  • 1/4 pound wedge Italian Parmesan cheese
  • Lemon wedges


FOR ARTICHOKES: In a sauté pan just large enough to hold all the artichokes in a single layer, heat the 1/2 cup olive oil over medium-high heat. Add the artichokes and sauté, turning occasionally with tongs and regulating the heat so that the artichoke halves do not burn, until golden brown and slightly crusty, about 10 minutes.

Add half of the garlic, parsley and basil, and sauté for another several seconds until the aroma of the garlic is released. Add the lemon juice and water and deglaze the pan by stirring to loosen any browned bits stuck to the pan bottom. Reduce the heat to low, cover and braise the artichokes until the bases are tender when pierced with a sharp knife, about 5 minutes longer. Using a slotted spoon, remove the artichokes from the pan and set aside; keep warm. Raise the heat to high and boil the braising liquid until reduced by half, 3-5 minutes. Remove from the heat and set aside.

FOR MUSHROOMS: In another sauté pan over medium-low heat, warm the remaining 1 tablespoon olive oil. Add the shiitakes and the remaining garlic, parsley and basil. Sauté, stirring occasionally, until tender, 6-8 minutes. Remove from the heat.

TO SERVE: Place the mixed greens in a large, shallow salad bowl. Top with the warm artichokes and shiitakes. Drizzle with a little olive oil, if desired, and the reserved braising liquid. Using a vegetable peeler, shave long curls of cheese over the top. Serve with lemon wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2132

nutrition information per serving

304 calories; 24g total fat; 13mg cholesterol; 388mg sodium; 14g carbohydrates; 5g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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