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Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 1 pound of tiny, young baby artichokes
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil, divided
- 2 cups mixed mesclun salad
- 1/4 cup basil leaves, washed and stemmed
- 1/4 cup flat parsley leaves, washed and stemmed
- Chunk of Parmesan cheese for shavings
Method
- Choose only the smallest, most tender, of the young and green fresh artichokes.
- Once they have developed their purple choke inside they are no longer desirable for this raw salad.
- Wash the artichokes carefully.
- Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
- Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil.
- Toss to combine well.
- Marinate the artichoke for no more than several minutes or they may blacken.
- Toss the salad greens with the basil and parsley leaves.
- Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette.
- Toss together.
- Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes.
- Shave fresh Parmesan cheese on each dish to finish.
