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Warm Baby Artichoke Salad Serves 4 12 baby artichokes (about 2 inches in diameter) 2 to 3 tablespoons extra virgin olive oil Sea salt to taste Freshly ground black pepper to taste Juice of 1/2 lemon 1/4 cup grated Parmesan Reggiano Remove dark green outer leaves as well as about a 3/4-inch slice from the top of each artichoke. Trim stems and cut each artichoke in half. Lay flat side down on a cutting board and slice lengthwise as thinly as possible. Heat a large skillet over medium high heat and add olive oil. When almost smoking, add shredded artichokes, salt, and pepper. Sauté artichokes for 5 to 7 minutes while stirring and shaking the pan often. Season with lemon juice and grated Parmesan and serve immediately. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
