Shaved Artichoke Salad With Pine Nuts And Parmesan Cheese

• 10 small artichokes
• Juice of 1/2 lemon
• 1/4 cup flat-leaf parsley leaves, coarsely chopped
• 4 tablespoons pine nuts
• 1/2 head radicchio, thinly sliced
• 1/4 cup extra virgin olive oil
• Fine sea salt
• Freshly ground black pepper
• 1/4 cup thin shavings of Parmesan cheese

1. One artichoke at a time, peel away outer leaves, leaving tender pale green leaves.
2. Cut off stem and spiny tops of leaves.
3. Cut artichoke in half lengthwise and remove fibrous choke.
4. Slice artichoke as thinly as possible and place in a bowl.
5. Squeeze a few drops of lemon juice over it, and toss well.
6. Repeat with remaining artichokes.
7. Add parsley, pine nuts and radicchio to bowl.
8. Pour olive oil over mixture, and sprinkle with a little salt and pepper.
9. Toss to coat.
10. Add cheese, and toss gently.
11. Taste for seasoning, and serve immediately.

artichokes, lemon, flatleaf parsley, pine nuts, head radicchio, extra virgin olive oil, salt, freshly ground black pepper, thin shavings of parmesan cheese

Taken from cooking.nytimes.com/recipes/8371 (may not work)