Food & Cooking Recipes Salad Recipes Shaved Artichoke Salad with Parsley and Parmesan By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices. Ingredients 2 artichoke hearts 2 ½ teaspoons lemon juice ½ ounce Parmesan cheese, shaved 2 tablespoons extra-virgin olive oil Kosher salt and ground black pepper ¼ cup toasted hazelnuts or raw whole almonds, coarsely chopped 3 tablespoons parsley leaves, torn if large Directions Halve each artichoke heart lengthwise. 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. Print