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
Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Scott Leibfried