In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff’s article about artichokes, “Tender at Heart” (March 2009).
- 2 lb. baby artichokes (about 20)
- 2 lemons, halved
- 4 tbsp. extra-virgin olive oil
- 1⁄2 cup baby arugula
- 1⁄4 cup torn mint leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 oz. parmesan, shaved thin with a peeler
- Trim away tough outer leaves of the artichokes to expose their tender pale green interior. Using a serrated-blade knife, cut off the spiky top third of the artichokes. Use a vegetable peeler to remove the tough outer layers around the base and stem. Squeeze 1 lemon into a bowl filled with cold water and submerge artichokes in the water.
- Drain artichokes and pat dry with paper towels. Using a mandoline or a chef’s knife, cut the artichokes into thin slices and transfer to medium bowl. Squeeze remaining lemon and the oil over the artichokes; toss to coat. Add arugula and mint and season with salt and pepper; toss gently. Garnish salad with parmesan shavings.