Globe Artichoke Salad
|Lemon||2 , juiced|
|Jerusalem artichokes||1 1⁄4 Pound|
|Extra virgin olive oil||2 Tablespoon|
|Parsley||1 Tablespoon, finely chopped|
|Lemon||1 , thinly sliced into rounds|
1 Fill a bowl with cold water.
2 Add in the juice of 1 lemon to acidulate.
3 Peel the artichokes one at a time and immediately drop into the water to prevent discoloration.
4 Drain and dry the artichokes.
5 Slice the raw artichokes very thinly on a mandoline cutter or in your food processor.
6 On individual plates, overlap the slices.
7 Season with salt, freshly ground pepper, and sprinkle with olive oil, the remaining lemon juice, and parsley.
8 Cut the lemon slices in half and arrange some on each plate, overlapping in a fan shape..