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Artichokes with Mint and Lemon

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 6 to 8
Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—gave us this simple salad recipe. Because each ingredient shines, it's important to use super-fresh vegetables and top-quality olive oil and cheese.


  • 1/2 lemon, plus 3 tbsp. juice
  • 10 baby artichokes
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 8 ounces wild or baby arugula
  • 1/4 cup torn mint leaves
  • Wedge of parmigiano-reggiano cheese

Nutrition Information

  • calories 150
  • caloriesfromfat 69 %
  • protein 6.2 g
  • fat 12 g
  • satfat 3.6 g
  • carbohydrate 7.3 g
  • fiber 3.6 g
  • sodium 242 mg
  • cholesterol 9.5 mg

How to Make It

  1. Fill a large bowl halfway with cold water and squeeze in juice from 1/2 lemon. Working with 1 artichoke at a time, break off outer leaves at the base. Continue removing leaves until only innermost tender yellow leaves remain. Cut artichokes crosswise and discard prickly tips. Trim all but 1 in. of stem, then trim outer layer of stem and the base to remove any dark green bits. Put into lemon water.

  2. Mix remaining 3 tbsp. lemon juice, the oil, salt, and pepper in a bowl. Working with 1 artichoke at a time, blot dry, then shave lengthwise with a mandoline or a vegetable peeler into the oil mixture.

  3. Add arugula and mint to artichokes; toss to coat. Divide salad among plates, then shave cheese over each.

Beginnings: My Way to Start a Meal (Olive Press)