Artichoke Salad

Ingredients

• 2 lbs frozen artichoke bottoms or hearts (about 4 9-oz boxes)

• 1/2 cup minced yellow onions

• 1 Tbsp lemon zest cut in lengthwise strips

• 3 Tbsp fresh lemon juice

• 1 Tbsp extra-virgin olive oil

• 1 Tbsp chopped fresh parsley

• 1/4 tsp sea salt

• 3/4 cup shaved Romano or Locatelli cheese

• Freshly ground black pepper

Instructions

1. In a large saucepan, boil artichoke bottoms in heavily salted water (1/4 cup salt per 1 gallon of water) for 7 to 10 minutes, or until tender. Drain and cut artichokes into bite-size pieces.

2. In a large bowl, combine artichokes with onions, lemon zest, lemon juice, olive oil, parsley and salt. Keep the salad warm.

3. Serve each 1/2 cup portion of warm salad with 1 tablespoon cheese and a grinding of pepper.