Shaved Artichoke Salad with Lemon, Garlic and Parmesan

from Rick DeBeaord of Café Rouge

Serves 1

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INGREDIENTS:
3 baby artichokes
2 lemons
2 mint leaves, thinly sliced
1 teaspoon chopped garlic
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1 ½ ounces Parmesan cheese, shaved
Salt to taste

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PREPARATION:
1. Peel outer leaves off of artichoke until you reach the light green layers of the vegetable. Use a paring knife to peel around the base, and cut off the tops of the remaining pointed tips with a serrated knife. Put prepared artichokes in water with lemon juice and set aside.
2. Just before serving, thinly slice artichokes on a Japanese mandolin.
3. In a large bowl, toss artichokes with mint, garlic, lemon juice, olive oil, cheese, and salt.