Shaved Artichoke Salad with Lemon, Garlic and Parmesan

Source: Rick DeBeaord, Café Rouge.

Recipe Type: | Seasons: ,

Serves 1


3 baby artichokes
2 lemons
2 mint leaves, thinly sliced
1 teaspoon chopped garlic
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1 ½ ounces Parmesan cheese, shaved
Salt to taste


  1. Peel outer leaves off of artichoke until you reach the light green layers of the vegetable. Use a paring knife to peel around the base, and cut off the tops of the remaining pointed tips with a serrated knife. Put prepared artichokes in water with lemon juice and set aside.

  2. Just before serving, thinly slice artichokes on a Japanese mandolin.
  3. In a large bowl, toss artichokes with mint, garlic, lemon juice, olive oil, cheese, and salt.


Farmers Market Ingredients