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1
1 Fill a large bowl with cold water and add 1 tablespoon of lemon juice to make acidulated water.
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2 Peel the artichokes by holding each one upside down, pulling the leaves toward you, and snapping the leaves at their natural breaking point, which is about two-thirds down toward the stem.
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3
When the light green interior leaves are exposed, use a paring knife to trim along the top of the artichoke.
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4
Work around the circumference of the heart and remove the remaining leaves.
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5
The choke will remain; if the outer edges of the heart are rough, trim them.
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6
Peel the stem and cut the artichoke in half from stem to heart.
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Remove the choke (heart) and make sure all leaves and fuzzy bits are removed.
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3 Submerge the chokes in the water.
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9
They will keep without turning brown for up to 3 hours.
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4 In a pot filled with lightly salted boiling water, cook the onions for about 4 minutes, or until tender.
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Drain and set aside to cool.
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12
When they are cool, cut them in half and let the layers separate naturally.
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13
Sprinkle the onions with the vinegar and let them marinate for about 5 minutes.
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14
5 Using a mandoline, shave the chokes.
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15
Alternatively, use a sharp knife to slice them very thin.
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16
6 Put the chokes in a mixing bowl and add the onions and basil.
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7 Dress the salad with 1/2 cup of lemon juice and the olive oil.
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18
Toss and season to taste with salt and pepper.
