Raw Artichoke, Mint, Lemon and Rice

1. 1

   Using a sharp knife, slice the cooked artichokes into 1/4-inch slices and the raw artichokes into 1/8-inch slices.

2. 2

   Cover with lemon juice.

3. 3

   Add the olive oil, salt and pepper, stir gently to combine and place in the refrigerator for 30 minutes.

4. 4

   Remove the artichokes from the refrigerator.

5. 5

   Add the mint, parsley and rice, and toss well.

6. 6

   Adjust the seasoning with additional salt and pepper and place the salad in a bowl or on a platter.

7. 7

   Top with shaved Parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.