Porcini, Artichoke, And Parsley Salad

• 2 cups water
• 3 1/2 tablespoons fresh lemon juice, divided
• 2 large artichokes (about 12 to 14 ounces each)
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 canned anchovy fillet, finely chopped (about 1 teaspoon)
• 3 tablespoons extra-virgin olive oil
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 6 ounces very thinly sliced fresh porcini or cremini mushrooms
• 5/8 ounce aged cow's-milk cheese (such as Robusto or Gouda), cut into small pieces (about 1/4 cup)

1. Combine 2 cups water and 2 tablespoons juice in a large bowl. Cut stem of each artichoke to within 1 inch of base; peel stems. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart into 1/8-inch-thick slices; place in lemon water.
2. Combine remaining 1 1/2 tablespoons juice, thyme, pepper, salt, and anchovy in a small bowl. Gradually add oil, stirring constantly with a whisk until combined.
3. Drain artichoke hearts; pat dry with paper towels. Combine sliced artichoke hearts, anchovy mixture, parsley, and mushrooms in a large bowl; toss gently. Divide artichoke mixture among 6 small plates; sprinkle each salad with about 2 teaspoons cheese.

water, lemon juice, artichokes, thyme, freshly ground black pepper, salt, anchovy fillet, extravirgin olive oil, parsley, very, milk

Taken from www.myrecipes.com/recipe/porcini-artichoke-parsley-salad (may not work)