Raw Artichoke Salad

1. 1

   Fill a large bowl with cold water and squeeze the juice of half a lemon into it, set aside the other half for the dressing. Prepare the artichokes by peeling the tough outer leaves off one by one, from the bottom going around and up until you reach very pale-coloured, tender leaves. Cut the stalk to about 1 inch long and then trim the bottom and stalk. Rub the cut parts with the lemon half as you go. Cut the top pointed half of the artichoke off completely then place the artichokes in the lemon water until you have trimmed all the artichokes this way.

2. 2

   One by one, slice the artichoke in half vertically. If there is a fluffy/thistle-like choke, remove it with a teaspoon (or a grapefruit spoon). Thinly slice the artichoke half and immediately place the artichoke slices in the lemon water. Continue with the rest of the artichokes.

3. 3

   Drain the artichoke slices well (pat dry with kitchen paper if necessary). Place in a large bowl and dress with the rest of the lemon juice from the lemon half, a few tablespoons of olive oil, a good pinch of sea salt and a grinding of black pepper. Scatter with Parmesan shavings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.