Raw Artichoke Salad with Parmesan and Mint | Saveur
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan.
Ingredients
- ¼ cups plus 2 Tbsp. fresh lemon juice (from 2–3 lemons), divided
- 2 lb. small artichokes (about 20)
- ¼ cups extra-virgin olive oil
- ½ cups baby arugula
- ¼ cups mint leaves
- ⅔ cups shaved Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
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