In a bowl, mix 3 tablespoons lemon juice and 3 cups water. Trim artichoke to the bottom, and dip into lemon water to preserve its color. Cut bottom into paper thin slices, dropping them directly into the lemon-water. Drain artichoke slices well, and quickly mix with remaining 2 tablespoons lemon juice and the olive oil in a bowl. With a cheese slicer or vegetable peeler, shave about 1/2 the cheese onto artichoke slices. Add fennel and parsley; mix gently. Mound salad onto 2 plates and shave remaining cheese onto salads. Add salt and pepper to taste.
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