Artichokes with Lemon, Arugula and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.

3 Tbsp. lemon juice, freshly squeezed
2½ Tbs. extra-virgin olive oil
1 tsp. lemon zest, finely grated
sea salt
black pepper, freshly ground
8 baby artichokes, trimmed but left whole
10 oz baby arugula (12 cups)
1 cup basil leaves, loosely packed, torn
6 oz Parmigiano-Reggiano, thinly shaved (2 cups)

In a small bowl, whisk the lemon juice, oil, lemon zest, ½ tsp. salt and ¼ tsp. pepper.

Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2 mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.

Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Makes 6-8 servings for a main or 8-10 servings as a starter.