Raw Artichoke And Mushroom Salad - cooking recipe

Ingredients

3 lemons, halved
6 baby artichokes (about 4 oz. each)
6 white mushrooms
3 Tbsp. extra virgin olive oil
salt and pepper
4 oz. Parmesan, thinly shaved

Preparation

Squeeze lemons into a small bowl.
Set aside.
Pull off tough outer leaves from artichokes and discard.
Trim bottoms and tops. Slice lengthwise and pull out the fuzzy choke, if any.
Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning.
Slice mushrooms.
Remove artichokes from lemon juice with a slotted spoon.
Combine with mushrooms and dress with olive oil, salt and pepper.
Toss with half of the Parmesan and arrange on 4 salad plates.
Garnish with remaining cheese and serve.