Shaved Raw Artichoke Salad
Serves 4-6
12 baby artichokes
3 tablespoons freshly squeezed lemon juice
12 cremini mushrooms, cleaned
2 celery heart stalks, peeled, and slice lengthwise
1 bunch baby arugula
½ cup mild extra virgin olive oil plus additional for drizzling
½ pound Parmigiano Reggiano
Salt and Pepper to taste
Cut off artichoke stems and discard.
Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Shave artichokes as thinly as possible with slicer and toss immediately with 2 tablespoons lemon juice, then slice cremini mushrooms very thin and add celery hearts. Toss with olive oil, and season with salt and pepper.
Place artichokes, mushrooms and celery in center of plate. Lightly toss baby arugula with olive oil and 1 tablespoon lemon juice.
Garnish with shaved Parimigiano Reggiano, and serve.
