- 1/2 lemon, plus 2 tablespoons fresh lemon juice
- 1 1/2 pounds baby artichokes (about 12)
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 ounces Pecorino Romano cheese, shaved (1/2 cup)
- Mint leaves, for garnish
How to make this recipe
Squeeze the lemon half into a medium bowl of cold water, then add it to the bowl. Working with 1 artichoke at a time, pull off the tough outer leaves and trim a half inch off the top. Trim and peel the stems and halve the artichokes lengthwise. Slice very thinly lengthwise and add to the lemon water.
Drain the artichokes and pat dry with paper towels; clean out the bowl. Add the artichokes, olive oil and the 2 tablespoons of lemon juice, season with salt and pepper and toss to coat. Transfer the salad to 4 plates, top with the pecorino and mint and serve.
Fruit-forward Italian white.