Raw Artichoke Salad with Celery and Parmesan

italian salad cheese vegetable appetizer side christmas easter picnic vegetarian quick & easy low cal high fiber mother's day backyard bbq dinner lunch parmesan artichoke celery spring summer shower healthy potluck bon appétit sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

David Downie

4–6 servings

Source

Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

Kosher salt

Freshly ground black pepper

12 baby artichokes (about 1 pound), stems trimmed

1 cup thinly sliced celery

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

2 ounces shaved Parmesan

Method

Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.