4 Servings

Preparation: 20 minutes

INGREDIENTS

• 4 artichokes
• 1 cup plus 3 tbsp. (120 g) Parmigiano-Reggiano cheese, grated or shaved
• Juice of 2 lemons, plus zest for garnish, if desired
• 4-5 fresh mint leaves, torn
• 3 1/2 tbsp. (50 ml) extra virgin olive oil, preferably Ligurian; more for drizzling
• Salt and pepper

INSTRUCTIONS

1. Trim the artichokes, removing the outer leaves and spines. Trim the stems and soak them in a mixture of water and lemon juice for 15 minutes.
2. In a bowl, whisk together the lemon juice, olive oil and a pinch of salt and pepper.
3. Cut the artichokes in half, removing any tough inner fibers. Scoop out the fuzzy choke with a melon ball cutter.
4. Just before serving, slice the artichokes very thinly (you can use a Japanese mandolin or other adjustable blade slicer).
5. Transfer the sliced artichokes to a bowl, and dress them with the lemon juice and olive oil mixture.
6. Arrange the artichokes in the center of four serving plates.
7. Top each salad with the Parmigiano-Reggiano, torn mint leaves, and a drizzle of olive oil.
8. Garnish with lemon zest, if desired.
9. Serve and enjoy!