Venice was built on saltwater marshes in the 6th century, and many local crops like the city's Sant'Erasmo artichokes, have a delicate taste of the sea. For this healthy salad artichokes are sliced thin--a great use for a mandolin if you have one--and served raw. When paired with the sweet-salty shrimp the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find. Source: EatingWell Magazine, March 2020

Mauro Stoppa


Ingredient Checklist


Instructions Checklist
  • Squeeze a lemon half into a bowl of cold water. Cut stems from artichokes and discard. Working with one artichoke at a time, pull off all the leaves and soft purple petals and discard. Using a sharp paring knife, trim any remaining green parts from the heart. Rub with the cut side of the remaining lemon half. Scoop out the fuzzy choke with a melon baller or spoon. Rub again with the lemon half. Place the artichoke heart in the lemon water to prevent discoloration while you trim the rest.

  • Very thinly slice the artichoke hearts and immediately toss them in a bowl with 2 tablespoons oil, mint, salt and 1/8 teaspoon pepper.

  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp and the remaining 1/8 teaspoon pepper. Cook, stirring occasionally, until the shrimp are pink, 3 to 4 minutes.

  • Serve the shrimp with the artichokes and garnished with more mint, if desired.

Nutrition Facts

243 calories; 14.4 g total fat; 2 g saturated fat; 68 mg cholesterol; 237 mg sodium. 737 mg potassium; 18.3 g carbohydrates; 9.4 g fiber; 2 g sugar; 14.3 g protein; 138 IU vitamin a iu; 20 mg vitamin c; 119 mcg folate; 106 mg calcium; 3 mg iron; 118 mg magnesium;