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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 lemons, halved 6 to 8 baby artichokes 4 to 5 cremini mushrooms 4 to 5 medium button mushrooms 1/4 cup extra-virgin olive oil 4 ounces Parmigiano-Reggiano cheese, thinly shaved

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 lemons, halved 6 to 8 baby artichokes 4 to 5 cremini mushrooms 4 to 5 medium button mushrooms 1/4 cup extra-virgin olive oil 4 ounces Parmigiano-Reggiano cheese, thinly shaved

Directions

Into a small bowl, squeeze lemons, and set juice aside; discard lemon halves. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.

Brush any dirt off mushrooms. Trim base of stems. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Divide among four salad plates, and top with remaining cheese.

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 Add Rating & Review

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All Reviews for Baby Artichoke, Cremini, and Button Mushroom Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baby Artichoke, Cremini, and Button Mushroom Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest