Don't let the simplicity of this traditional recipe mislead you--the flavors are bright and sophisticated. If you aren't accustomed to eating raw artichokes, you're in for a special treat. Choose small or baby artichokes--they are the most tender. This is a good salad to make ahead since the flavors develop as the artichokes marinate.

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Ingredients: 12 small, tender artichokes (baby Italian violet artichokes are best) 1/2 cup fresh lemon juice (from 4 lemons) 1/4 pound Parmesan cheese, sliced very thin, then cut into small cubes 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper to taste

Preparation:

Peel away all but the most tender inner leaves of the artichokes. Cut each artichoke in half lengthwise. Remove and discard the hairy inner chokes. Place the artichokes in a bowl of water to cover, add all but 2 tablespoons of the lemon juice, and let soak for 30 minutes. Remove the artichokes from the water, drain, and slice them into thin wedges. Place the wedges in a serving bowl along with the remaining 2 tablespoons lemon juice, the Parmesan cubes, olive oil, and salt and pepper. Let the salad rest for at least 20 minutes before serving.

Per Serving: Calories: 163 Protein: 13 G Fat: 13 G Carbohydrates: 3 G Cholesterol: 15 MG Sodium: 365 MG Fiber: 0