Raw Artichoke Salad with Mint and Pecorino
Superfresh baby artichokes are key in this crunchy, bright salad from Litro wine bar in Rome. While Romans generally tend to deep-fry or braise their artichokes, chef Ravinda Weeravardana opts instead to serve them raw, with a simple dressing of lemon juice, olive oil, mint and Pecorino Romano. Slideshow: More Artichoke Recipes
September 2016