Name: Raw Artichoke, Celery, and Parmesan Salad
Yield: 4 to 6 Servings
Ingredients: 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

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