Shaved Artichoke Salad
New York Times food writer and author Mark Bittman ("How to Cook Everything Vegetarian") joins Martha to prepare two mouthwatering recipes: tomato cobbler and shaved artichoke salad.
Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.
Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.
Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.