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Raw Artichoke Salad, Celery, and Parmesan
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 12 baby artichokes (about 1 pound), stems trimmed
- 1 cup thinly sliced celery
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 ounces shaved Parmesan
Directions:View on Epicurious
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