Shaved Artichoke Salad

1. 1

   Stir 3 tablespoons of the lemon juice into a bowl of water.

2. 2

   Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top.

3. 3

   Peel the stem.

4. 4

   Halve the artichoke, slice it thinly lengthwise and add to the water.

5. 5

   In a large bowl, whisk the shallot into the remaining 2 tablespoons of lemon juice.

6. 6

   Whisk in the oil in a thin stream and season with salt and pepper.

7. 7

   Drain the artichokes well and toss them with the dressing.

8. 8

   Refrigerate for at least 1 hour or overnight.

9. 9

   Season with salt and pepper and garnish with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.