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Shaved Artichoke Salad with Parsley and Parmesan

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

Source: Body+Soul, April 2010
Servings

Ingredients

Directions

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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