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1
Clean and prepare the artichokes as illustrated (see sidebar).
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2
Drain the artichoke slices from the water and set into a mixing bowl and toss with the juice of the remaining lemon.
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3
Add the celery to the mixing bowl.
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4
On the coarse holes of a box grater, grate most of the cheese into the bowl, reserving a small piece for garnish.
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5
Drizzle the ingredients in the mixing bowl with the olive oil and season with salt.
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6
Toss well.
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7
Now add the mortadella, and toss gently.
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8
Arrange the salad on a serving plate, grate the remaining cheese over the top, and serve.
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9
To clean eight baby artichokes and prevent them from oxidizing, fill a bowl with approximately one quart of cold water, and add the juice of one lemon, plus the squeezed-out lemon halves.
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10
Peel and trim the stem of the first artichoke.
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11
Pull off any tough outer leaves and discard.
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12
Using a paring knife, trim away any tough parts around the base and stem of the artichoke.
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13
With a serrated knife, cut off the top third of the artichoke and discard.
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14
If the recipe calls for sliced artichoke, halve the artichoke and slice very thin lengthwise (through the stem, either by hand or on a mandoline) or crosswise.
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15
Repeat this process with each of the remaining artichokes.
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16
As you finish with each artichoke, add it to the bowl of cold water and lemon juice, to keep it fresh.
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17
If you are stuffing the artichokes: Once you have cut off the top third with a serrated knife, push the leaves out to expose the fuzzy purple choke.
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18
With a small spoon, scrape out the choke to expose the heart at the bottom of the artichoke.
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19
Put the prepared artichoke in the bowl of water and lemon juice to keep it fresh.
