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Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

Recipe photo courtesy of Jonathan Lovekin

Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.

Source: Martha Stewart Living, April 2013
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