Raw Artichoke, Celery, and Parmesan Salad

By ngaldi

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper
• 12 baby artichokes (about 1 lb.), stems trimmed
• 1 cup thinly sliced celery
• 3 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. chopped fresh mint
• 2 oz. shaved Parmesan

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese