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Artichoke Salad
- Serves
3
- Difficulty
Easy
By Tessa Kiros
Published 2012
Ingredients
1 1 2 fistfuls 40
Method
Squeeze the juice from half the lemon into a bowl of water. Clean the artichoke, leaving a little of the stem. Cut away the top third or so of the bulb. Tear away as many leaves as necessary to get to the tender inner ones (you can nibble on the nibs of these). Halve it and scrape away the choke. Slice the halves into lengths of a couple of millimetres (fractions of an inch) each and drop these
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