Recipe - Raw Artichoke Salad

3 tablespoon Fresh lemon juice; (plus 1
teaspoon)
12 Fresh artichoke hearts
6 teaspoon Olive oil
Salt and fresh ground pepper
to taste
6 lg Radicchio leaves
1/3 cup Parmesan cheese; thinly
cut or sliced up
1 Scallion; green part only,
thinly cut or sliced up

Fill medium size bowl with water and add 2 tbsp of lemon juice. Slice
artichoke hearts thinly and place in water. Whisk together remaining lemon
juice and olive oil. Season with salt and pepper. Place 1 radicchio leaf on
each plate. Drain cut or sliced up artichoke hearts and place in a bowl. Toss with
dressing. Divide salad evenly among the plates, arranging it so that it
spills out of the radicchio leaves. Sprinkle each salad with parmesan and
cut or sliced up scallion. Serve immediately.

~

Recipe by: : The New York Times Magazine, Molly O'Neill

Posted to MCRecipe Digest V1 #1065 by Carriej999@aol.com on Jan 31, 1998