2 lbs frozen artichoke bottoms or hearts (about 4 9-oz boxes)
1/2 cup minced yellow onions
1 Tbsp lemon zest cut in lengthwise strips
3 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh parsley
1/4 tsp sea salt
3/4 cup shaved Romano or Locatelli cheese
Freshly ground black pepper
In a large saucepan, boil artichoke bottoms in heavily salted water (1/4 cup salt per 1 gallon of water) for 7 to 10 minutes, or until tender. Drain and cut artichokes into bite-size pieces.
In a large bowl, combine artichokes with onions, lemon zest, lemon juice, olive oil, parsley and salt. Keep the salad warm.
Serve each 1/2 cup portion of warm salad with 1 tablespoon cheese and a grinding of pepper.
|Servings||12 (1/2 cup ea.)|