Raw artichokes will turn brown very quickly when they come in contact with air. To prevent oxidization, keep the artichokes in acidulated water and assemble the salad right before serving. (To make acidulated water: Cut a lemon in half and squeeze its juice into a bowl of cold water. Drop the squeezed lemon halves into the bowl.) A mandoline is ideal for getting paper-thin slices, but a very sharp knife will also do.

• 2 bowls acidulated water
• 15 baby artichokes, cleaned and sliced paper-thin
• 1/3 cup lemon juice
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 cup extra-virgin olive oil
• 1 cup Grana Padano, shaved
• 2 tablespoons parsley, chopped

Prepare the artichokes: Clean the artichokes (see previous page) and put them in the first bowl of acidulated water. As you slice them, transfer the slices to the second bowl. Set sliced artichokes aside until you are ready to use them. Make the dressing: In a jar with a lid, combine the lemon juice, salt and pepper. Close tightly and shake until the salt is dissolved. Pour in olive oil, close tightly and shake again until the liquids are well mixed.

Assemble the salad: When ready to serve, drain the sliced artichokes, pat them dry and put them in a bowl. Add the dressing, toss well and arrange on a platter. Top with Grana shavings and chopped parsley. Serves 6

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