Artichoke carpaccio

Artichoke carpaccio: the recipe for a fresh and crunchy dish

Artichoke carpaccio is a very simple dish to make, with a fresh taste and a pleasantly crunchy texture. The tender and very sweet artichoke hearts are thinly sliced, marinated in lemon juice and finally dressed with parsley-flavoured extra virgin olive oil. The result is a tasty dish, perfect to be served as an appetizer or side dish for meat and fish main courses. Lightweight and low in calories, it is also suitable for a slimming regime; moreover, since the artichokes are consumed raw, we can benefit from the precious antioxidant and purifying properties that characterize them. Find out how to prepare them by following our recipe step by step.

Ready in: 30 minutes


PARSLEY 1 bunch
SALT as required
PEPPER as required

Nutrition Facts

Servings: 4
Amount per serving
Calories 115
% Daily Value*
Total Fat 3.9g 5%, Saturated Fat 0.6g 3%, Cholesterol 0mg 0%, Sodium 154mg 7%, Total Carbohydrate 19.9g 7%, Dietary Fiber 9.6g 34%, Total Sugars 2.4g, Protein 5.7g, Vitamin D 0mcg 0%, Calcium 82mg 6%, Iron 2mg 13%, Potassium 653mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare the artichoke carpaccio

Clean the artichokes, removing the stalks and the most external and hard leaves (1).

Cut the tips and divide each heart in half, then remove the inner beard (2).

Gradually dip the cleaned artichokes in a bowl full of water acidulated with lemon juice (3).

Drain one piece of artichoke at a time, dry it and slice it thinly (4).

Transfer the artichokes to a bowl and sprinkle them with plenty of lemon juice (5); mix, cover and let it rest in the fridge for about an hour.

Finely chop the parsley, collect it in a small bowl and mix it with a little extra virgin olive oil. Drain the artichokes, arrange them on a serving dish and season with parsley oil and a pinch of salt (6).

Complete the carpaccio with ground pepper and serve artichoke carpaccio with a few slices of bread (7).


Clean the artichokes and collect them gradually in a bowl with cold water, acidulated with lemon juice: in this way, you will prevent them from blackening; be careful to wear latex gloves to prevent your hands from getting stained. For an impeccable result, use very fresh and tender artichokes.

If you like, you can complete your artichoke carpaccio with parmesan flakes and walnut kernels, accompanying it all with slices of toasted homemade bread.

You can also perfume extra virgin olive oil with other aromatic herbs, such as basil, thyme and oregano.

If you liked this recipe, also try the artichoke salad and the fennel and artichoke salad.


The artichoke carpaccio can be kept in the refrigerator, inside a special airtight container, for a maximum of 1 day.

You may be interested to read about the Hazelnut bread recipe/ Peruvian lemon pie recipe/ Peruvian squash Locro recipe/ Hen Aguadito recipe.

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