Shaved Artichoke Salad with Parsley and Parmesan

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For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin (get our instructions for how to prepare an artichoke heart). As you work, transfer hearts to a large bowl of water with the juice of one lemon to prevent discoloration.) You can also slice thinly with a sharp knife; use a vegetable peeler to shave the Parmesan.

Body+Soul, April 2010

Yield Serves 4

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Ingredients

2 artichoke hearts
2 1/2 teaspoons lemon juice
1/2 ounce Parmesan cheese, shaved
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/4 cup toasted hazelnuts or raw whole almonds, coarsely chopped
3 tablespoons parsley leaves, torn if large

Directions

Halve each artichoke heart lengthwise.
Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
Sprinkle nuts and parsley over the top, and serve immediately.