Shaved Artichoke Salad

• 1/4 cup plus 1 tablespoon fresh lemon juice
• 2 1/2 pounds smallest baby artichokes (about 35)
• 1 medium shallot, finely chopped
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 cups shaved Parmesan cheese (about 2 ounces)

1. Stir 3 tablespoons of the lemon juice into a bowl of water.
2. Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top.
3. Peel the stem.
4. Halve the artichoke, slice it thinly lengthwise and add to the water.
5. In a large bowl, whisk the shallot into the remaining 2 tablespoons of lemon juice.
6. Whisk in the oil in a thin stream and season with salt and pepper.
7. Drain the artichokes well and toss them with the dressing.
8. Refrigerate for at least 1 hour or overnight.
9. Season with salt and pepper and garnish with the Parmesan.

lemon juice, artichokes, shallot, extravirgin olive oil, salt, parmesan cheese

Taken from www.foodandwine.com/recipes/shaved-artichoke-salad (may not work)