Title: Raw Artichoke Salad
Categories: :, Salads
Yield: 6 Servings

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

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 sliced 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
sliced scallion. Serve immediately.

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

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