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.

Mauro Stoppa
Source: EatingWell Magazine, March 2020


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; protein 14.3g 29% DV; carbohydrates 18.3g 6% DV; exchange other carbs 1; dietary fiber 9.4g 38% DV; sugars 1.7g; fat 14.4g 22% DV; saturated fat 2g 10% DV; cholesterol 67.6mg 23% DV; vitamin a iu 138.4IU 3% DV; vitamin c 20.3mg 34% DV; folate 118.7mcg 30% DV; calcium 106.2mg 11% DV; iron 2.7mg 15% DV; magnesium 118.1mg 42% DV; potassium 737mg 21% DV; sodium 236.8mg 10% DV.