Raw Spiky Artichoke Salad
Spiky artichokes from Italy star in this recipe. The ones we used were directly from growers in Liguria and Sardinia by our friends at Natoora in Chiswick. They are so tender they are best eaten raw, or in a very simple dressing of lemon and olive oil as below.

Serves 4


  • 2 lemons, juiced
  • 4 tbs olive oil
  • 4 spiky artichokes
  • Sea salt and freshly ground pepper


  1. Mix the lemon juice and olive oil in a mixing bowl
  2. Trim the base of the artichokes and remove the outside leaves
  3. Thinly slice the artichokes, lengthwise, on a mandoline and toss the slices into the bowl
  4. Season to taste with salt and pepper and serve

BK Tips

  • These artichokes should feel heavy for their size and have firm stems. The leaves should be quite tight (if they are loose, it means they are going to flower and will have a woody texture)