Shaved Raw Artichoke Salad

By ltrodrigu

—Adapted from Joshua McFadden of Ava Gene’s, Portland, Ore. Pictured above, top right.

Ingredients

• 2 small artichokes
• flesh of half a lemon
• 2 1/2 lemons, divided
• 1/2 teaspoon salt
• 1/4 teaspoon chili flakes
• 3 tablespoons torn fresh mint leaves
• 3 tablespoons torn fresh flat-leaf parsley leaves
• 3 tablespoons chopped fresh chives
• 3 tablespoons torn chive blossoms (optional)
• 1/2 cup roughly chopped almonds
• 1/3 cup Parmigiano-Reggiano shavings
• 1/4 cup olive oil

Details

Servings 2
Adapted from wsj.com

Preparation

Step 1

Peel off and discard dark outer leaves of artichokes. Rub remaining leaves with lemon flesh to prevent browning. Cut off and discard top third of artichokes. Use a paring knife to peel away woody parts of stems until light, tender flesh is exposed. Halve artichokes lengthwise. Use a spoon to remove hairy chokes from centers of artichokes, then rub interiors with lemon.

Thinly slice each artichoke lengthwise, then transfer to a medium bowl. Toss with juice from 1½ lemons, salt, chili flakes, mint leaves, flat-leaf parsley leaves, chives, chive blossoms (optional), almonds and Parmigiano-Reggiano shavings. Season to taste with more lemon juice, salt and herbs. Let rest until artichoke slices tenderize, 5 minutes.

To serve, toss salad with olive oil, adjust seasoning and garnish with more cheese shavings, if desired.