Shaved Artichoke Salad
Food & Wine
Shaved Artichoke Salad
Food & Wine
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1/4 cup plus 1 tablespoon fresh lemon juice 2 1/2 pounds smallest baby artichokes ( about 35) 1 medium shallot, finely chopped 1/2 cup extra virgin olive oil salt and freshly ground pepper 2 cup shaved Parmesan cheese (about 2 ounces) Directions: Stir 3 tablespoons of the lemon juice into a bowl of water. Working with 1 artichoke at a time, pull off the dark outer leafs and trim 1/2 inch off the top. Peel the stem. Halve the artichoke, slice it thinly lengthwise and add to the water. In a large bowl, whisk the shallot into the remaining 2 tablespoons of lemon juice. Whisk in the oil in a thin stream and season with salt and pepper. Drain the artichokes well and toss them with the dressing. Refrigerate for at last 1 hour or over night. Season with salt and pepper and garnish with the Parmesan. Serves 10.
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