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prep time
20 min
cook time
0 min
ready time
20 min
Keto Fresh Artichoke Salad
Fresh artichoke salad is a fun way to enjoy artichokes. If you have never eaten them raw but love artichokes, this will be a new great way to eat them. Fresh artichokes are cleaned and then julienned on a mandoline to make nice, thin strips. They are dressed in a blend of olive oil and lemon juices and then tossed in dandelion greens and arugula. The combination is tart, crunchy, and bitter all at the same time. This salad would pair well with grilled chicken or grilled steak and is incredibly low carb.
What can I use instead of dandelion greens?
Feel free to use arugula if you cannot source or do not want to use dandelion greens; the flavor is quite similar.
How do I clean artichokes?
Peel the tough outer leaves from the artichokes until you get to the tender leaves. Cut the tops off the artichokes to expose the center. Trim the tough outer skin off the bottom of the artichokes using a paring knife. Then use a spoon to scoop out the sharp leaves and hairy choke. The artichokes will brown quickly, so place them in a bowl of acidified water.
Serving suggestion
Serve this salad with Keto Steak and Blue Cheese Sauce https://www.carbmanager.com/recipe/keto-steak-and-blue-cheese-sauce.
Net Carbs
4.8 g
Fiber
3.8 g
Total Carbs
8.7 g
Protein
2.4 g
Fats
6.9 g
97 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Artichokes Raw
2 artichoke, large
Extra Virgin Olive Oil
2 tablespoon
Lemon Juice
4-½ tablespoon
Salt, Ancient Fine Real Sea Salt by Redmond
¼ tsp
Spinach
½ cup
Dandelion Greens, Raw
½ cup
Recipe Steps
steps 6
20 min
Step 1
Begin by preparing a medium-sized bowl of water and adding 3 tbsp lemon juice into the water. This water will be used to place the peeled artichokes to prevent browning. Peel the tough outer leaves off of the artichokes until you get to the more tender leaves.Step 2
Cut the tops off the artichokes to expose the center. Trim the tough outer layer off the bottom of the artichokes too.Step 3
Then use a spoon to scoop out the sharp leaves and hairy choke. Once clean, place into the lemon water and repeat on the other artichoke.Step 4
Once both artichokes are peeled and cleaned, place them on a mandolin and shave them into thin slices.Step 5
Place them into a medium-sized mixing bowl and top them with the olive oil, remaining lemon juice (1 ½ tbsp), and fine sea salt. Toss, taste, and add more lemon or salt as you would like to.Step 6
You can leave the artichokes like this in the fridge whenever you are ready to serve. Before serving, toss in the spinach and dandelion greens.
