Artichokes with Mint and Lemon

Photo: Annabelle Breakey

Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—gave us this simple salad recipe. Because each ingredient shines, it's important to use super-fresh vegetables and top-quality olive oil and cheese.

Yield: Serves 6 to 8
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 69%
  • Protein: 6.2g
  • Fat: 12g
  • Saturated fat: 3.6g
  • Carbohydrate: 7.3g
  • Fiber: 3.6g
  • Sodium: 242mg
  • Cholesterol: 9.5mg


  • 1/2 lemon, plus 3 tbsp. juice
  • 10 baby artichokes
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 8 ounces wild or baby arugula
  • 1/4 cup torn mint leaves
  • Wedge of parmigiano-reggiano cheese


  1. 1. Fill a large bowl halfway with cold water and squeeze in juice from 1/2 lemon. Working with 1 artichoke at a time, break off outer leaves at the base. Continue removing leaves until only innermost tender yellow leaves remain. Cut artichokes crosswise and discard prickly tips. Trim all but 1 in. of stem, then trim outer layer of stem and the base to remove any dark green bits. Put into lemon water.
  2. 2. Mix remaining 3 tbsp. lemon juice, the oil, salt, and pepper in a bowl. Working with 1 artichoke at a time, blot dry, then shave lengthwise with a mandoline or a vegetable peeler into the oil mixture.
  3. 3. Add arugula and mint to artichokes; toss to coat. Divide salad among plates, then shave cheese over each.
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