A Salad of Raw Artichokes

• a medium lemon
• olive oil
• walnut oil
• Jerusalem artichokes 14 ounces (400g)
• parsley

1. Make the dressing first.
2. Dissolve a good pinch of salt in the juice of the lemon, twist in a few turns of the peppermill, then whisk in enough olive and walnut oil to make a thickish dressing.
3. I usually find two tablespoons of each is about enough.
4. You want the lemon to really sing rather than sit quietly in the back row.
5. Peel the artichokes, then slice them thinly, using a vegetable peeler.
6. They will be almost transparent.
7. I usually let the shavings of artichoke fall into the dressing so that they dont discolor.
8. Chop the parsley, but not too finely, then toss gently with the salad.
9. Add any of the ingredients below or not, as the mood takes you.
10. Hazelnuts, skinned and toasted.
11. Toasted walnuts.
12. Thin slices of grilled scallop.
13. Peeled shrimp.

lemon, olive oil, walnut oil, artichokes, parsley

Taken from www.epicurious.com/recipes/food/views/a-salad-of-raw-artichokes-381570 (may not work)