Shaved Artichoke and Parmesan Salad

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I slightly adapted this recipe from the New York Cookbook by Molly O'Neill. This salad can be served as a first course, or served with cold lamb, beef, or seafood.

Check out Linda's great Artichoke Recipes or more great cooking ideas.

Also learn about the History and Legends of Artichokes how to Purchase, Store, Prepare, Cook, and Eat Artichokes.

3 tablespoons fresh-squeezed lemon juice, divided
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh mint leaves
1 wedge (4 ounces, not grated) top-quality Parmesan cheese
4 large fresh artichokes
Additional fresh mint leaves, for garnish

In a glass or ceramic bowl, combine 2 tablespoons of the lemon juice with the salt and pepper. Whisking vigorously, drizzle in the olive oil to make a vinaigrette. Add the minced mint; set aside.

Using a vegetable peeler, slice the Parmesan cheese into wafer-thin sheets; set aside. With a teaspoon, carefully scoop out and remove the hairy chokes (be careful not to scoop out the firm heart). Cut each artichoke heart crosswise into thin slices. Toss immediately with the remaining 1 tablespoon lemon juice so that the artichokes do not discolor. Add the lemon-mint vinaigrette and toss gently.

Divide the salad among 4 chilled salad plates. Place the Parmesan slices on top and garnish with additional mint leaves or black pepper.

Makes 4 servings.