Shaved Artichoke and Wild Watercress Salad

• 2 large artichokes
• 1 lemon, halved
• Kosher salt and freshly ground pepper
• 8 cups loosely packed wild watercress tips
• 1/4 cup extra-virgin olive oil
• Pecorino Toscano, for serving

1. To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
2. (See step-by-step photos on pages 16 and 17.)
3. Cut off the top of each artichoke with a very sharp chefs knife.
4. Next, pull off all the tough outer leaves.
5. Use kitchen shears to snip off the tops of the tender inner leaves.
6. Quarter the artichoke and remove the choke from each quarter.
7. Shave each quarter using a mandoline.
8. Immediately put the slices in a bowl, squeeze 1/2 lemon over, and toss.
9. This will keep the slices from turning brown.
10. Season with salt and pepper.
11. Add the cress to the bowl.
12. Drizzle the olive oil over the top and squeeze the other lemon half over the salad.
13. Gently toss.
14. Divide the salad among 4 plates, ensuring each portion contains the same amount of artichoke.
15. Shave the cheese over the top of each and serve.

artichokes, lemon, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/shaved-artichoke-and-wild-watercress-salad-383889 (may not work)