Shaved Artichokes Parmesano
a Mediterranean salad that I adapted because it is great and diabetic friendly! Robust Italian flavors in a light and refreshing salada!
3 tablespoons fresh-squeezed lemon juice, divided
1/2 teaspoon coarse salt
1/4 teaspoon freshly-ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon chiffonade of fresh basil leaves
1 wedge (4 ounces, fresh, not grated) top-quality Parmesan Cheese (Parmigiano-Reggiano)
4 large uncooked fresh artichokes. ( * I blanch mine for about 5 minutes, rather than raw.)
Additional fresh basil leaves (for garnish)
In a glass or ceramic bowl, combine 2 tablespoons of the lemon juice with the salt and pepper. Whisking vigorously, drizzle in the olive oil to make a vinaigrette. Add the basil; set aside.
Using a cheese planer/slicer or vegetable peeler, slice the Parmesan cheese into wafer-thin sheets; set aside.
With a teaspoon, carefully scoop out and remove the hairy chokes (be careful not to scoop out the firm heart). Cut each artichoke heart crosswise into very thin slices. Toss immediately with the remaining 1 tablespoon lemon juice so that the artichokes do not discolor. Add the lemon-basil vinaigrette and toss gently.
Divide the salad among 4 chilled salad plates. Place the Parmesan slices on top and garnish with additional basil leaves or black pepper.