Artichoke Salad with Parmesan Cheese

For the artichoke salad with Parmesan, mix 2 tablespoons of lemon juice with salt and pepper in a glass or ceramic bowl. While stirring vigorously, drizzle in the oil to create a salad dressing. Add the mint. Set aside.

Cut the Parmesan into paper-thin slices and set aside. Remove stems, lowest leaves and spiny leaf tips. Cut the artichoke hearts diagonally into thin slices.

Immediately drizzle with the remaining juice of one lemon to prevent the artichoke hearts from discoloring. Add the salad dressing and mix gently. Arrange the artichoke slices on four chilled salad plates. Top with the Parmesan cheese and garnish with mint leaves.

Serve the artichoke salad with Parmesan.

Preparation Tip:

Serve freshly baked lukewarm baguette with the artichoke salad with parmesan.

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