INGREDIENTS

INSTRUCTIONS

* Note: Choose only the smallest, most tender, of the young and green fresh
artichokes. Once they have developed their purple choke inside they are no
longer desirable for this raw salad.
Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off
the top 1/4-inch and tear off and discard and blemished outer leaves. Slice
the artichokes, paper thin, lengthwise and place in a bowl with 1
tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well.
Marinate the artichoke for no more than several minutes or they may
blacken. Toss the salad greens with the basil and parsley leaves. Whisk the
remaining lemon juice and olive oil together and dress the salad greens
with this vinaigrette. Toss together. Place some salad evenly divided on
several plates and divide the sliced artichokes among the plates by topping
each dish with some marinated artichokes. Shave fresh Parmesan cheese on
each dish to finish. This recipe yields 4 to 6 appetizer-size salads.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B04 broadcast 05-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-12-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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