Raw Artichoke and Parmigiano Salad

1. 1

   Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons.

2. 2

   Toss in the 4 halves of the squeezed lemon as well.

3. 3

   Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!

4. 4

   Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath.

5. 5

   Trim off the tough outer layer of the stem and any brown spots.

6. 6

   Cut the tip of the choke off.

7. 7

   Artichokes have a lot of waste, accept it and move on.

8. 8

   Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water.

9. 9

   The artichokes are best when done at least a couple of hours ahead because they tenderize a little.

10. 10

    To assemble the salad:

11. 11

    Put the artichokes in a salad spinner to remove they excess water.

12. 12

    Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl.

13. 13

    Dress with the juice of the remaining lemon, finishing oil and salt, to taste.

14. 14

    The salad should be well-dressed and full flavored but not soggy.

15. 15

    Serve immediately.

16. 16

    It's spring on a plate!

* Per serving · 4 servings · Values may vary.

No additional tips available.