Raw Artichoke Salad

1. 1

   Put the bowl of acidulated water near the work area, and begin to trim the artichokes.

2. 2

   First cut off the top of an artichoke to flatten, then remove all the tough bracts (outer leaves).

3. 3

   Trim the woody end of the stem and carefully peel the skin around it.

4. 4

   Cut the artichoke in half length wise and remove the inner hairy choke, leaving the soft, edible bracts attached to the artichoke.

5. 5

   Cut the artichoke heart lengthwise into 1/4-inch slices.

6. 6

   Put the slices in the acidulated water to prevent the artichoke meat from discoloring.

7. 7

   Trim and slice the second artichoke.

8. 8

   Remove the artichoke slices from the water and transfer them to a medium bowl.

9. 9

   Add the fresh lemon juice, olive oil, and salt.

10. 10

    Toss gently and let stand for 30 minutes before serving.

11. 11

    This dish will last for about 3 days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.