Baby Artichoke Salad

• 5 pounds baby artichokes, cleaned
• 3 lemons
• 1 cup extra-virgin olive oil
• 1 cup sliced Parmesan
• 1 cup julienne basil leaves
• Salt and pepper

1. Peel baby artichokes and place in cold water.
2. Squeeze 1 lemon into the water to prevent the artichokes from browning.
3. Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes.
4. Drain, cool, and reserve.
5. Cut the artichokes into quarters and place in a large bowl.
6. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly.
7. Season with salt and pepper.

baby artichokes, lemons, extravirgin olive oil, parmesan, julienne basil, salt

Taken from www.foodnetwork.com/recipes/baby-artichoke-salad-recipe0.html (may not work)