Raw Artichoke, Mint, Lemon and Rice

• 4 fresh cooked artichoke hearts
• 4 raw artichoke hearts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh mint
• 1/2 cup chopped flat leaf parsley
• 2 cups cooked white rice
• Shaved Parmesan cheese for garnish

1. Using a sharp knife, slice the cooked artichokes into 1/4-inch slices and the raw artichokes into 1/8-inch slices.
2. Cover with lemon juice.
3. Add the olive oil, salt and pepper, stir gently to combine and place in the refrigerator for 30 minutes.
4. Remove the artichokes from the refrigerator.
5. Add the mint, parsley and rice, and toss well.
6. Adjust the seasoning with additional salt and pepper and place the salad in a bowl or on a platter.
7. Top with shaved Parmesan and serve.

hearts, hearts, lemon juice, olive oil, salt, fresh ground black pepper, fresh mint, flat leaf parsley, white rice, parmesan cheese

Taken from cooking.nytimes.com/recipes/11602 (may not work)