Baby Artichoke, Cremini And Button Mushroom Salad Recipe

• 2 x lemons halved
• 6 x baby artichokes - (to 8)
• 4 med cremini mushrooms - (to 5)
• 4 med button mushrooms - (to 5)
• 1/4 c. extra-virgin extra virgin olive oil
• 4 ounce Parmigianno Reggiano thinly shaved

1. In a small bowl, squeeze lemons, and set aside.
2. Pull off tough outer leaves of artichokes, and throw away.
3. Trim tops and bottoms of artichokes, and throw away.
4. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes.
5. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.
6. Brush any dirt off mushrooms.
7. Trim base of stem.
8. Thinly slice lengthwise, and place in a medium bowl.
9. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms.
10. Toss with extra virgin olive oil, salt, pepper, and half the cheese.
11. Place on 4 salad plates and top with remaining cheese.
12. This recipe yields 4 servings.

lemons halved, baby artichokes, mushrooms, mushrooms, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/baby-artichoke-cremini-and-button-mushroom-salad-72819 (may not work)