Raw artichokes have a lovely, deliciously clean but nutty taste. The mint adds a fresh top-note here, while the Parmesan's saltiness brings the flavours together.
Allow one artichoke per person
Sea salt and black pepper
40ml/11/2fl oz extra-virgin olive oil
The juice of one lemon
One bunch of mint, leaves only, finely sliced
50g/2oz Parmesan, sliced into fine slivers
Prepare the artichokes by rinsing and gently patting dry. Using a sharp knife, trim off the tough outer leaves.
Slice the tops off and, using a teaspoon, scoop out the choke (inner bristles). Place in acidulated water (cold water with a slice of lemon in it) to prevent discolouring if you are not serving immediately.
When ready to serve the salad, remove the artichokes from the water and dry on a clean dish cloth. Slice lengthwise as finely as possible.
Arrange on a plate and season with salt and a little black pepper.
Drizzle over the olive oil, squeeze over the lemon juice and finish by scattering over the mint and Parmesan. Serve at once.