Baby Artichoke, Parsley, and Celery Salad
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Measuring cup
- Pepper mill
- Tongs
- Serving bowl
Ingredients
- 2 1/2 pounds baby artichokes
- 1/3 cup fresh lemon juice
- 1 cup thinly sliced celery
- 1 medium red onion, or 5 green onions, thinly sliced
- 1 cup whole Italian parsley leaves
- 1/4 cup capers
- 1/3 cup California Olive Ranch extra virgin olive oil
- Dash of Tabasco
- Salt
- Freshly ground black pepper
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