Raw Artichoke Salad

• 2 tablespoons, plus 2 teaspoons, fresh lemon juice
• 8 fresh artichoke hearts
• 4 teaspoons olive oil
• Salt and freshly ground pepper to taste
• 4 large radicchio leaves
• 1/4 cup thinly sliced Parmesan cheese
• 1/2 scallion, green part only, thinly sliced

1. Fill a medium-size bowl with water and add 2 tablespoons of the lemon juice.
2. Slice the artichoke hearts thinly and place in the water.
3. Whisk together the remaining 2 teaspoons of lemon juice and the olive oil.
4. Season with salt and pepper.
5. Place 1 radicchio leaf on each of 4 plates.
6. Drain the sliced artichoke hearts and place in a bowl.
7. Toss with the dressing.
8. Divide the salad evenly among the plates, arranging it so that it spills out of the radicchio leaves.
9. Sprinkle each salad with the Parmesan and sliced scallion.
10. Serve immediately.

lemon juice, hearts, olive oil, salt, radicchio leaves, parmesan cheese, scallion

Taken from cooking.nytimes.com/recipes/11754 (may not work)