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Shaved Artichoke Salad with Lemon, Garlic and Parmesan
Source: Rick DeBeaord, Café Rouge.
Recipe Type: Salads | Seasons: Autumn, Spring
Serves 1
INGREDIENTS
3 baby artichokes
2 lemons
2 mint leaves, thinly sliced
1 teaspoon chopped garlic
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1 ½ ounces Parmesan cheese, shaved
Salt to taste
PREPARATION
- Peel outer leaves off of artichoke until you reach the light green layers of the vegetable. Use a paring knife to peel around the base, and cut off the tops of the remaining pointed tips with a serrated knife. Put prepared artichokes in water with lemon juice and set aside.
- Just before serving, thinly slice artichokes on a Japanese mandolin.
- In a large bowl, toss artichokes with mint, garlic, lemon juice, olive oil, cheese, and salt.
Farmers Market Ingredients
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