Baby Artichoke, Cremini And Button Mushroom Salad Recipe

1. 1

   In a small bowl, squeeze lemons, and set aside.

2. 2

   Pull off tough outer leaves of artichokes, and throw away.

3. 3

   Trim tops and bottoms of artichokes, and throw away.

4. 4

   Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes.

5. 5

   Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.

6. 6

   Brush any dirt off mushrooms.

7. 7

   Trim base of stem.

8. 8

   Thinly slice lengthwise, and place in a medium bowl.

9. 9

   Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms.

10. 10

    Toss with extra virgin olive oil, salt, pepper, and half the cheese.

11. 11

    Place on 4 salad plates and top with remaining cheese.

12. 12

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.