Raw Artichoke Salad, Celery, and Parmesan
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Downie
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
12 baby artichokes (about 1 pound), stems trimmed
1 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 ounces shaved Parmesan
Instructions
Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
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