Marinated Shaved Artichoke Hearts

serves 2-4
INGREDIENTS:
4 Baby Artichokes (the freshest you can find)
2 Lemons (One for the “acidulated water” to prevent browning and one for the dressing.)
1/4 cup Extra Virgin Olive Oil
Fresh Mint (just a few leaves)
Fresh Parsley (small handful, finely chopped)
1/2 a Red Chili (sliced thin)
1/4 cup Manchego (shaved)
Sea Salt

METHOD:

Artichokes oxidize (turn brown) the moment they hit the air. Fill a bowl with cold water and the juice of one lemon. This keeps the veg looking vibrant.

Snap off the tough outer leaves until you reach the pale, yellow-green inner leaves. Trim the bottom third of the artichoke and peel the stem down to the white core. Immediately drop each cleaned heart into your lemon water.

Using a mandoline or a very sharp knife, slice the artichokes vertically as thin as possible (paper-thin is the goal). Return them to the lemon water for a moment, then pat them dry thoroughly.

In a medium sized bowl, add the juice of one lemon, olive oil, a pinch of sea salt, thinly sliced red chili, finely chopped mint and parsley. Add the thinly shaved artichoke, tossing to gently coat in the dressing. When ready to eat, shave bits of Manchego into the bowl, toss and enjoy!