Baby Artichoke, Parsley, and Celery Salad

1. 1

   To clean the artichokes, first pull away and discard the outer leaves until all that remains is the very light, tender inside leaves.

2. 2

   Using a sharp knife, cut off and discard the tips of the remaining leaves and all the dark parts.

3. 3

   Pour the lemon juice into a large bowl.

4. 4

   Slice the trimmed artichokes thinly and add to the lemon juice, tossing well.

5. 5

   Add the celery, onion, parsley, capers, oil, Tabasco, and salt and pepper to taste.

6. 6

   Serve the salad at room temperature or transfer to a skillet and cook over medium heat for 2 minutes to warm slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.