Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: about 2/3 cup)
Photo: Neil Dacosta

How to Make It

Step 1

Combine 2 cups water and 2 tablespoons juice in a large bowl. Cut stem of each artichoke to within 1 inch of base; peel stems. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart into 1/8-inch-thick slices; place in lemon water.

Step 2

Combine remaining 1 1/2 tablespoons juice, thyme, pepper, salt, and anchovy in a small bowl. Gradually add oil, stirring constantly with a whisk until combined.

Step 3

Drain artichoke hearts; pat dry with paper towels. Combine sliced artichoke hearts, anchovy mixture, parsley, and mushrooms in a large bowl; toss gently. Divide artichoke mixture among 6 small plates; sprinkle each salad with about 2 teaspoons cheese.

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