The last 24 hours have been all about pork around here. Bo ssam, a Honeybaked ham, Thai spareribs. It’s time for a break, so for dinner tonight we’re starting off with this light, fresh salad from Saveur Magazine. I found baby artichokes the other day at Schnucks in the Forum Shopping Center for just $3.99 per package (about 15 small artichokes).
Raw Artichoke Salad with Parmesan and Mint
2 lbs. baby artichokes (about 20)
2 lemons, halved
4 tbsp. extra-virgin olive oil
1/2 cup baby arugula
1/4 cup torn mint leaves
Kosher salt and freshly ground black pepper,
2 oz. parmesan, shaved thin with a peeler
1. Trim away tough outer leaves of the artichokes to expose their tender pale green interior. Using a serrated-blade knife, cut off the spiky top third of the artichokes. Use a vegetable peeler to remove the tough outer layers around the base and stem. Squeeze 1 lemon into a bowl filled with cold water and submerge artichokes in the water.
2. Drain artichokes and pat dry with paper towels. Using a mandoline or a chef’s knife, cut the artichokes into thin slices and transfer to medium bowl. Squeeze remaining lemon and the oil over the artichokes; toss to coat. Add arugula and mint and season with salt and pepper; toss gently. Garnish salad with parmesan shavings.