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Porcini, Artichoke, and Parsley Salad

Photo: Neil Dacosta

Hands-on time 20 mins
Total time 20 mins

Serves 6 (serving size: about 2/3 cup)

Wild porcini mushrooms and artichokes are in season from late spring to early summer and again in early fall in the Pacific Northwest. Fresh porcini are sweet, woodsy, and delicious when thinly sliced and served raw. Substitute thinly sliced cremini mushrooms if you can't get fresh porcini.


  • 2 cups water
  • 3 1/2 tablespoons fresh lemon juice, divided
  • 2 large artichokes (about 12 to 14 ounces each)
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 canned anchovy fillet, finely chopped (about 1 teaspoon)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 6 ounces very thinly sliced fresh porcini or cremini mushrooms
  • 5/8 ounce aged cow's-milk cheese (such as Robusto or Gouda), cut into small pieces (about 1/4 cup)

Nutrition Information

  • calories 103
  • fat 7.8 g
  • satfat 1.5 g
  • monofat 5.2 g
  • polyfat 0.8 g
  • protein 3 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 193 mg
  • calcium 56 mg

How to Make It

  1. Combine 2 cups water and 2 tablespoons juice in a large bowl. Cut stem of each artichoke to within 1 inch of base; peel stems. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart into 1/8-inch-thick slices; place in lemon water.

  2. Combine remaining 1 1/2 tablespoons juice, thyme, pepper, salt, and anchovy in a small bowl. Gradually add oil, stirring constantly with a whisk until combined.

  3. Drain artichoke hearts; pat dry with paper towels. Combine sliced artichoke hearts, anchovy mixture, parsley, and mushrooms in a large bowl; toss gently. Divide artichoke mixture among 6 small plates; sprinkle each salad with about 2 teaspoons cheese.