Eating raw artichokes

[Guest guest]

Don't let the simplicity of this traditional recipe mislead you--the

flavors are bright and sophisticated. If you aren't accustomed to

eating raw artichokes, you're in for a special treat. Choose small or

baby artichokes--they are the most tender. This is a good salad to make

ahead since the flavors develop as the artichokes marinate.

Ingredients:

12 small, tender artichokes (baby Italian violet artichokes

are best)

1/2 cup fresh lemon juice (from 4 lemons)

1/4 pound Parmesan cheese, sliced very thin, then cut into

small cubes

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

Preparation:

Peel away all but the most tender inner leaves of the artichokes. Cut

each artichoke in half lengthwise. Remove and discard the hairy inner

chokes. Place the artichokes in a bowl of water to cover, add all but 2

tablespoons of the lemon juice, and let soak for 30 minutes. Remove the

artichokes from the water, drain, and slice them into thin wedges.

Place the wedges in a serving bowl along with the remaining 2

tablespoons lemon juice, the Parmesan cubes, olive oil, and salt and

pepper. Let the salad rest for at least 20 minutes before serving.

-- Peace, love and light,

Don Quai

"Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man."

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