baby artichokes with parmesan, meyer lemon, and extra-virgin olive oil…
Serves 4
You need tiny, absolutely fresh baby artichokes to make this salad, which is Italian in feeling and Californian in execution. I use dark green cold-pressed California olive oil. It is one of my favorites, simplicity in its most defined form.
8 pristine baby artichokes
5 tablespoons spicy green extra-virgin olive oil
Juice of 1 Meyer lemon
Sea salt and freshly ground black pepper
¼-pound chunk Parmesan cheese
Wash the artichokes under cold running water. Trim off any blemishes and prickly leaves. Using a sharp knife, trim the stem end and cut about ¼ inch from the top to make an even shape. Pat the artichokes dry.
With a very sharp knife, cut the artichokes lengthwise into almost paper-thin slices. Place the slices in a shallow dish. Add 3 tablespoons of the oil along with the lemon juice and salt and pepper to taste.
Place an equal portion of the seasoned artichokes on each of 4 salad plates. Shave about 4 long strips of Parmesan over the artichokes on each plate. Sprinkle sea salt over the top and drizzle the remaining oil around the plates. Serve immediately.
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