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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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