4 Servings
Preparation: 20 minutes

4 artichokes
1 cup plus 3 tbsp. (120 g)
Parmigiano-Reggiano cheese, grated or shaved
Juice of 2 lemons, plus zest for garnish, if desired
4-5 fresh mint leaves, torn
3 1/2 tbsp. (50 ml) extravirgin olive oil, preferably Ligurian; more for drizzling
salt and pepper
Trim the artichokes, removing the outer leaves and spines.

Trim the stems and soak them in a mixture of water and lemon juice for 15 minutes.

In a bowl, whisk together the lemon juice, olive oil and a pinch of salt and pepper.

Cut the artichokes in half, removing any tough inner fibers.

Scoop out the fuzzy choke with a melon ball cutter.

Just before serving, slice the artichokes very thinly (you can use a Japanese mandolin or other adjustable blade slicer).

Transfer to a bowl, and dress them with the lemon juice and olive oil mixture.

Arrange the artichokes in the center of four serving plates.

Top each salad with the Parmigiano-Reggiano, mint, and a drizzle of olive oil.

Garnish with the lemon zest, if using.