- 2-3 large globe artichokes
- 3 Tbsp lemon juice, freshly squeezed
- 4 Tbsp extra virgin olive oil
- 2 cups arugula
- 1/2 cup mint leaves, torn into pieces
- 1/2 cup cilantro, torn into pieces
- 1 oz Pecorino or Romano cheese, thinly shaved
- 1 pinch lemon pepper
- Prepare a bowl of water mixed with half of the lemon juice.
- Remove stem from 1 artichoke and pull off tough outer leaves. Once you reach the softer, pale leaves, use a large, shape knife to cut across the ﬂower so that you’re left with the bottom quarter. Use a small, sharp knife or a vegetable peeler to remove the outer layers of the artichoke until the base, or bottom, is exposed. Scrape out the hairy “choke” and put the base in the acidulated water. Discard the rest, then repeat with the other artichoke(s).
- Drain the artichokes and pat dry with paper towels.
- Using a mandolin or large, sharp knife, cut the artichokes into paper-thin slices and transfer to a large mixing bowl. Squeeze over the remaining lemon juice, add the olive oil, and toss well to coat.
- You can leave the artichoke for up to a few hours if you like at room temperature. When ready to serve, add arugula, mint, and cilantro to the artichoke and season with a pinch of lemon pepper. Toss gently and arrange on serving plates. Garnish with cheese shavings.
Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
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