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Raw Artichoke, Celery, and Parmesan Salad
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 12 baby artichokes (about 1 lb.), stems trimmed
- 1 cup thinly sliced celery
- 3 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh mint
- 2 oz. shaved Parmesan
Directions:View on Bon Appetit
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