Baby Artichoke and Pea Shoot Salad
Fava beans and artichokes add heft to a salad that's decorated heartily with delicate pea shoots.
Source: Los Angeles Times
Credit: Los Angeles Times
FROM THE
RECIPE:
Trim the outer leaves of the artichokes down to the
tender yellow-green centers. Slice off the tops and bottoms of the
artichokes and trim the bottoms to remove any green parts. Cut the
artichokes in half lengthwise and then into paper-thin slices.
Immediately plunge the slices into a bowl of cold water acidulated with
the juice of 2 lemons.
Get the Recipe from Los Angeles Times
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