Raw Artichoke Salad with Mint and Feta Vinaigrette

1. 1

   Cut the lemon in half and squeeze it into a bowl filled with 3 to 4 cups water.

2. 2

   Using a sharp paring knife, cut off the tough outer leaves and thorny top leaves from each artichoke.

3. 3

   Cut the artichokes in half-lengthwise and with a teaspoon scrape out any and all of the pinkish fuzz.

4. 4

   Cut each half again in half lengthwise and drop immediately into the lemon water.

5. 5

   Place the olive oil, lemon juice, garlic, mint, pepper to taste, and feta in a blender and pulse together.

6. 6

   Drain the artichokes from the lemon water, place in a bowl, add the feta vinaigrette, and toss.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.