Reprinted with permission from Welcome to Michael's by Michael McCarty (Little, Brown and Company 2007). Compare Prices
Prep Time: 15 minutes
Ingredients:
- 8 pristine baby artichokes
- 5 tablespoons spicy green extra-virgin olive oil
- Juice of 1 Meyer lemon
- Sea salt and freshly ground black pepper
- 1/4-pound chunk Parmesan cheese
Preparation:
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 1/4 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.
