Artichoke and Parmesan Salad
|Lemon||4 Ounce (1 Medium Size, 100 Gram)|
|Artichokes||1 1⁄2 Pound (4 Medium Size, 680 Gram)|
|Freshly ground black pepper||To Taste|
|Fruity olive oil||60 Milliliter (1/4 Cup)|
|Parmesan cheese||4 Ounce|
Squeeze the lemon and reserve 4 teaspoons juice.
Add the remaining juice and lemon halves to a large bowl of water.
Snap off the outer artichoke leaves starting at the base, leaving a central core of pale, tender leaves.
Cut 1 inch [2.5cm] off the top and trim the leaf ends from the base and the tough outer layer from the stem.
Cut off the stem 1/4 inch [6 mm] from the base and drop the artichoke into the lemon water.
Repeat with remaining artichokes, adding them to the lemon water.
Cook the artichokes in a large saucepan of lightly salted boiling water over moderate heat, covered, until tender, about 25 minutes.
Drain and cool.
Halve the artichokes lengthwise and scoop out the chokes.
Cut each half lengthwise into thin slices.
Combine the reserved 4 teaspoons lemon juice and salt and pepper to taste in a bowl.
Slowly whisk in the olive oil.
Gently stir in the artichoke slices and divide among 4 salad plates.
Shave the Parmesan into thin slices with a vegetable peeler and arrange over the artichokes.