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