Artichoke Salad
 Since artichokes stimulate the appetite, it is best that this salad be served as a first or middle course rather than as a side salad with the main course. Makes 4 - 6 Servings


Ingredients:
1 lemon
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper to taste
3 medium artichokes
3 medium shiitake mushrooms, stems removed
2 tablespoons fresh chives
1 ounce thinly sliced prosciutto, cut into julienne strips
1/3 cup shaved Parmesan cheese


Instructions:
1. Grate lemon rind and mix with oil, vinegar, salt, and pepper.

2. Halve the lemon and set aside.

3. Trim the artichokes as directed in Preparation so that the entire artichoke is edible.

4. Rub the cut portions of the artichoke with one of the lemon halves as you go to prevent discoloration.

5. Squeeze the other lemon half into a bowl of cold water and put the artichoke halves into the water to prevent discoloration as you work on them.

6. Put artichoke halves onto a cutting board cut side down. Then cut into thin, lengthwise slices.

7. Put the artichoke slices in a bowl.

8. Grate the mushrooms on their sides using the second-largest hole of a four-sided grater.

9. Add to the artichokes along with the prosciutto.

10. Add the dressing and toss.

11. Top with shaved Parmesan and sprinkle with chives.

Cooking Tip
Lemons tend to be more heavily sprayed then other fruits. So when using the rind, for grating or any other purpose, make sure you wash the skin thoroughly.
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