Shaved Artichoke Salad with Parsley and Parmesan

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For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.

Body+Soul, April 2010, Body+Soul, April 2010

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Servings:
4
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Ingredients

Directions

  • Halve each artichoke heart lengthwise.

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  • Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).

  • Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.

  • Sprinkle nuts and parsley over the top, and serve immediately.

Cook's Notes

As you work, transfer hearts to a large bowl of water with the juice of one lemon to prevent discoloration. You can also slice thinly with a sharp knife; use a vegetable peeler to shave the Parmesan.

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