Fresh Artichoke Salad

This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: Make sure that the artichokes are very fresh and tender. The quality of the artichokes makes a big difference. Make sure that you buy very fresh artichokes for this recipe.

Roberto's Fresh Artichoke Salad

Serves 8

You will need:-

2 pounds (about 20) tender baby artichokes *Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves-

2 lemons, halved-

4 tablespoons extra-virgin olive oil

- 1 to 1 ½ teaspoons salt

- 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender, pale-green interiors. Using a serrated knife, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem. Using a mandolin or a food processor fitted with a blade attachment, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil.

Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.